Gluten-free, tasty, and quick recipe for the vegetable cake in a pan.
Colorful and low in calories, tasty, and versatile, I am sure you will love this vegetable cake in a pan too!
A kind of frittata but with only 2 eggs and suitable for those with gluten problems because there are no flours. In fact, to make it gluten-free, I used Teff, a cereal originally from Africa that is perhaps not very well-known here but has been used in those areas since ancient times. A cereal rich in fiber and a source of protein.
In etymology, its name means lost because the grains are so small that they slip through your hands easily.
So, a vegetarian cake with zucchini and carrots julienned and then flavored with Parmesan (which can be omitted if desired), salt, pepper, nutmeg, and Teff instead of flour.
If you feel like trying the vegetable cake in a pan, just replicate the delicious recipe I present to you.
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- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Vegan
- Seasonality: All Seasons
- Energy 103.63 (Kcal)
- Carbohydrates 15.38 (g) of which sugars 3.63 (g)
- Proteins 5.91 (g)
- Fat 2.72 (g) of which saturated 1.48 (g)of which unsaturated 1.08 (g)
- Fibers 3.32 (g)
- Sodium 90.14 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 10.5 oz carrots
- 10.5 oz zucchini
- 2/3 cup grated Parmesan cheese
- 1/3 cup teff (or flour of choice)
- fine salt (to taste)
- pepper (to taste)
- nutmeg (to taste)
- cherry tomatoes
- yellow cherry tomatoes
- basil
Tools
- 1 Grater
Steps
– Wash, trim, and grate the carrots and zucchini.
– Collect the grated vegetables in a bowl, and add the eggs and teff.
– Also add the grated Parmesan, salt, and pepper, and nutmeg if you like.
– Mix all the ingredients well. Heat a pan with a good amount of oil and add the carrot and zucchini mixture.
– Compact well, cover with a lid, and cook for a few minutes.
– Check with a spatula if the bottom is golden and flip the cake using a plate (like you would for a frittata).
Advice
– The cake is a base that can be filled as desired. The cooking can also be more or less golden depending on how long it cooks.
– Mini cakes can also be made.
– If there are no particular issues, common flours can also be used
