In a bowl, whisk all the dry ingredients for even distribution.
Add the wet to the dry, whisk into a smooth batter.
Add chard, mushrooms, veggies and crumbled cheese and mix.
Pour the thick batter into a greased or parchment lined pan. Spread evenly.
Bake for 35 minutes at 375 degrees F / 190ºc or until toothpick from the center comes out almost clean. You want it just about done and not over baked.
Let rest for 5-10 minutes before slicing.
Serve hot or cold as is or with a side of roasted veggies or potatoes. Top with additional non dairy cheese or sauces of choice.
Can be kept refrigerated in a closed container for 2 days. Warm in the oven before serving.
The recipe can easily be doubled. The consistency of the batter should be thick, so adjust dry ingredients if needed for a larger batch.
About 1/4 cup non dairy Mozzarella will give the frittata a slightly custardy texture. Add some if you have it:) For a Quick version of the Feta, Soak almonds in hot water for a few hours. Peel, pulse into coarse crumbs. Add a teaspoon of lemon juice, a generous pinch of sea salt, mix and let sit for a few minutes until you get all the ingredients of the frittata ready.Nutritional values based on one serving