Eggless Zucchini Frittata #2
Author: Nicole at
  • 4 T. ground flax + 6 T. water (mix and let sit for a few minutes)
  • ¼ tsp. stevia powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • ½ to 1 T. garlic and herb seasoning (or your favorite seasoning to taste)
  • 2-3 green onions, chopped (or 1 T. dried onion)
  • 2 T. nutritional yeast
  • 2 c. garbanzo bean flour
  • 2 c. water
  • 3 stalks broccoli (optional) (this is a way to use the tough stalk part; it's easiest to finely chop in a food processor)
  • 1 XL zucchini or 2 medium or 4 small, chopped
  • black pepper (optional)
  1. Heat oven to 350.
  2. Mix "batter" ingredients (everything up until the broccoli in the list).
  3. Stir in the broccoli (an optional ingredient) and chopped zucchini.
  4. Spread mixture into a lightly greased 9x13 pan.
  5. Sprinkle with black pepper.
  6. Bake for approximately 45 minutes or until knife inserted in center comes out clean.
You could probably use frozen zucchini, but make sure you drain it very well. I'd estimate 2-3 cups should work. I recommend serving this with salsa!
Recipe by My Delicious Dream at