Wash the courgettes, then chunk them and stir fry in a pan with some extra virgin olive oil and sea salt and ginger for a few minutes.

Meanwhile, in a big bowl, pour the chickpea flour and mix it with some water.

Mix it up well using a whisk.

Once the courgettes are properly cooked, put them into the bowl together with the chickpea flour and keep on mixing.

Take a baking pan and cover it with baking paper, then put the mixture on it to a thickness of 2 centimetres. Cook for 30 minutes in a pre-heated oven (200 degrees). Take out of the oven when the frittata gets brownish.

Leave to cool a bit and then serve: cut into squares or other shapes.

It is a good idea to serve it with Vegan Mayonnaise!