This is my version of vegetarian frittata and I can bet this is one of the healthiest breakfast options. You can call it oats uttapam if you like. I like oats for breakfast but I don’t like the sweeter version. It is very quick to make and you can add different vegetables and play with the flavors. I have added the veggies I like. You can also add sun-dried tomatoes, fresh tomatoes, and grated carrots, fresh herbs like parsley or coriander.
The batter needs to be thicker like uttapam batter. Oats will absorb water when you keep the batter for long time. You can check the consistency before making the frittata and add little water. Make sure the tava(griddle) is not too hot or the frittata will break.
This frittata is not only very healthy but also keeps you full for long time. You can eat it with ketchup if you like. Another good option is to add some Parmesan cheese to the batter if you want a cheese frittata. If you try this out and like it, do share the feedback/pics. Happy eating!
- ¼ cup oats (I use Quaker’s quick cooking rolled oats)
- ¼ cup semolina
- ¼ cup mixed vegetables chopped (red, yellow and green capsicum, onion, broccoli)
- 1 tbsp rice flour
- ¼ tsp oregano
- ¼ tsp pepper powder
- 4-5 olives chopped
- 1-2 pinches chilli flakes
- Salt to taste
- 8-10 fresh basil leaves chopped
- 1 pinch soda
- 1 tbsp fresh yogurt
- ½ cup water
Grind the oats and semolina to a coarse powder. Add yogurt, ½ cup water, salt, and rice flour. Mix well and keep it aside for 10-15 mins. Add rest of the ingredients and mix well. If the batter is too thick add little water.
Heat a thick tava (griddle) pour half of the batter and spread like a pancake/uttapam. Spray or drizzle some olive oil around and on top of the frittata.
Let it cook for 1-2 mins till it is brown and crispy. Flip and cook the other side for 1 minute.