Preheat and prep: Heat your oven to 400°F (200°C). Lightly oil a 10-inch oven-safe skillet (cast iron works best). Chop the onion, bell pepper, and zucchini. Mince the garlic. Roughly chop the greens.

Make the chickpea batter: In a large bowl, whisk 1 1/2 cups chickpea flour, 1 3/4 cups water or plant milk, 1 1/2 teaspoons baking powder, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon smoked paprika, 1/2 teaspoon ground cumin, and 1/4 teaspoon turmeric. If using, add 2 tablespoons nutritional yeast. Whisk until smooth. Let it rest 5–10 minutes to hydrate.

Sauté the vegetables: Warm 1–2 tablespoons oil in the skillet over medium heat. Cook the onion and bell pepper with a pinch of salt for 4–5 minutes, until softened. Add zucchini and cook 3 minutes more. Stir in garlic and cook 30 seconds. Fold in the greens until just wilted.

Season and scatter herbs: Taste the veggies and adjust with a little more salt and pepper. Stir in a handful of chopped parsley, dill, or chives for freshness.

Combine in the skillet: Spread the sautéed veggies in an even layer. Give the batter a quick whisk and pour it over the vegetables. Use a spatula to nudge the mixture so batter seeps into all the gaps.

Add toppings: Arrange halved cherry tomatoes on top, cut side up, and drizzle with a touch of oil for shine. Add a light pinch of salt.

Bake: Transfer the skillet to the oven and bake 18–24 minutes, until the center is set and the edges are golden. A toothpick inserted near the center should come out mostly clean.

Optional stovetop finish: For extra browning, broil for 1–2 minutes or return to the stovetop for a minute over medium heat to crisp the bottom. Watch closely.

Rest, slice, and serve: Let the frittata rest 10 minutes to firm up. Slice into wedges. Finish with a squeeze of lemon, more fresh herbs, and cracked pepper.