Vegan Frittata

Heat oil in an oven-proof skillet and grease the sides; add onion, peppers, and sweet potato and fry over medium heat for 5-6 minutes, stirring occasionally. 2. Add zucchini, tomato, peas, and garlic; fry a further 3-4 minutes, then turn off the heat. 3. Preheat oven to 350 degrees F (175 degrees C). 4. In a bowl, whisk chickpea flour, tapioca flour, nutritional yeast, baking powder, and all spices; add the water in 3 portions, stirring until there are no lumps. 5. Pour the batter into the skillet and stir to cover the veggies. 6. Bake for 30-35 minutes, until the edges are golden brown and cracks appear. 7. Alternatively, cook covered on the stovetop over low to medium heat for 12-15 minutes, flip the frittata using a greased plate, and cook a further 10 minutes. 8. Invert onto a plate, garnish with fresh herbs, and serve warm or cold.