Have a slice of this eggless frittata for lunch and it will tide you over until dinner. Like traditional frittatas, the possibilities are endless. Experiment with different spices and vegetables and you’ll never get bored with your lunch again. Leftovers keep well in the fridge and are great for quick weekday meals.
Sun Oven Chickpea Spaghetti Squash Frittata
1 tablespoon olive oil
1 onion, thinly sliced
2 cups cooked spaghetti squash, drained
1/2 cup frozen peas, thawed
1 carrot, shredded
1 cup chickpea flour
1 teaspoon salt
1 tablespoon garam masala or curry powder
1 1/2 to 2 cups water
Tahini for serving
Set Sun Oven out to preheat. Line a baking pan with parchment paper; set aside.
Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring often, until soft; about 5 minutes. In a large bowl, combine the squash, peas, carrot, and cooked onion. Set aside. In another large bowl, whisk together the chickpea flour, salt, and garam masala. Continue whisking as you pour in enough water to obtain a consistency slightly thicker than salad dressing. Stir the vegetable mixture into the chickpea mixture then pour it into the prepared baking pan. Cover and bake in the Sun Oven until firm and golden, 1 1/2 to 2 hours. Let cool 5 minutes before serving. Cut into squares and drizzle each serving with tahini. Serve warm or at room temperature.
Makes 6 to 8 servings.