Prepare the chickpea flour mixture. In a bowl, whisk together the chickpea flour, water, nutritional yeast, garlic powder, turmeric powder, salt, and pepper until you achieve a smooth consistency. Let this mixture rest for a few minutes to allow the flavours to develop and blend.
Time to sauté the vibrant vegetables! Grab an oven-safe skillet and heat some olive oil over medium heat. Begin by adding the red onion and red bell pepper, sautéing them for approximately 3-4 minutes until they soften and release their enticing aroma.
Add the halved cherry tomatoes, crisp asparagus, and delicate baby spinach leaves to the skillet and continue sautéing for an additional 2-3 minutes, until the spinach wilts and the vegetables are tender.
Pour the chickpea flour mixture over the sautéed vegetables and stir gently.
Sprinkle with grated cheese. Enhance the flavours with a sprinkle of dried oregano, salt, and pepper to your preference.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, watching for that magical moment when the frittata is set, and its edges turn a lovely golden hue.
Once the frittata is cooked through, remove it from the oven and allow it a moment to cool slightly, then slice and serve.
Customise the frittata by adding your favourite spring vegetables or herbs.
You can use any type of cheese that melts well for the topping.
Enjoy this frittata as a main course, paired with a fresh salad or whole-grain bread for a complete and hearty meal.