The days are finally getting warmer, our moods are lifted and we're in the mood for light summer dishes again. Try this delicious frittata with veggies and almond feta including an extra big portion of plant-based protein.
1. The day before, put the almonds in a bowl, cover with water and leave to soak overnight in the fridge.
2. Next day, strain the almonds and puree them with lemon juice and salt to a coarse cream. Set aside and preheat the oven to 180°C
3. For the frittata, mix the chickpea flour, nutritional yeast, kala Namak salt, turmeric, tofu and Joya drink into a smooth batter. Cut zucchinis into fine strips with a vegetable peeler.
4. Finely chop the spring onion and chives. Fold all veggies into the frittata batter and pour into a baking dish. Spread the almond feta on top and cover with aluminium foil and bake for 25 minutes.
5. Then remove the aluminium foil and bake for another 5 minutes.
6. Garnish with basil leaves and sprinkle with a little salt and pepper before serving.
250 ml Joya oat drink protein
140 g chickpea flour
1 tbsp nutritional yeast
2 tsp Kala Namak salt
½ tsp turmeric
200 g tofu
1 zucchini
2 spring onions
2 tbsp chives
1 handful basil leaves
Almond Feta
200 g almonds
2 tbsp lemon juice
Pinch of salt