AuthorTiziana SantiThis is my alternative to eggless Frittata; I can say it’s still my absolute favorite. It’s filling and packed of nutrients, 100% Gluten free, packed with protein and through the ever changing vegetable filling never boring! Try it!
This is for a 21cm diameter Medium Pan makes about 8 Slices.
Peel and finely slice the white onion | Warm 2 tbsp. olive oil in the frying pan over medium heat, add the onions and sweat them down for 5-6 minutes until translucent |Add Tomato and Cauliflower cooking on medium heat for another 5 min. Remove from the heat and set to one side. Add a little salt and pepper to taste.
Put the chickpea flour and salts in a large bowl and gradually add the water, whisking constantly until you have a smooth batter (you may not need all the 175ml water) add the baking powder and lemon juice| Put all the cooked vegetables, including the onions, in the bowl and carefully fold them into a batter with a wooden spoon.
Warm 2 tbsp. olive oil in a medium, non-stick high-sided frying pan, over a low to medium heat | Pour in the batter and gently fry for 5-8 minutes, using a spatula to gently loosen around the edges and prevent sticking
Take the pan off the heat, place a dinner plate on top of the frying pan and carefully flip the pan to remove the frittata | Gently slide the frittata back into the pan, so the cooked side is facing upwards, and cook for a further 5- minutes until the edges of the frittata are golden and crispy.
Carefully slide the frittata out of the pan, cut it into 8 slices (like a pizza).
E Voila!
When I serve the Frittata in the morning for the groups I like to also serve a bowl with Hummus, Guacamole or some Cashew Curry dip. The Dips can be made the night before or can just be whizzed up beforehand.
Cauliflower, Onion, Tomatoes, Baby spinach, green asparagus
Zucchini & Onion
Spinach, garlic & onion
Red Bell Pepper, Yellow Bell Pepper, Green Bell Pepper, Onion
Baby broad beans with peas & onion
This is probably one of my favorite dishes since childhood. Its so versatile and easy and you can use whatever vegetables are in season. It reminds me of the long Mediterranean summers spent by the sea with my family. My sister used to make the best Frittata and my personal favorite was with zucchini and onion. Frittata can be used for a quick lunch, served with a Salad or for on the go, in a sandwich, it’s also great for breakfast or brunch. Some years ago looking for an alternative to eggs I tried it with garbanzo (chickpea) flour instead. This is my alternative to eggless Frittata; I can say it’s still my absolute favorite. It’s filling and packed of nutrients, 100% Gluten free, packed with protein and through the ever changing vegetable filling never boring! Try it!
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Ingredients
Directions
This is for a 21cm diameter Medium Pan makes about 8 Slices.
Peel and finely slice the white onion | Warm 2 tbsp. olive oil in the frying pan over medium heat, add the onions and sweat them down for 5-6 minutes until translucent |Add Tomato and Cauliflower cooking on medium heat for another 5 min. Remove from the heat and set to one side. Add a little salt and pepper to taste.
Put the chickpea flour and salts in a large bowl and gradually add the water, whisking constantly until you have a smooth batter (you may not need all the 175ml water) add the baking powder and lemon juice| Put all the cooked vegetables, including the onions, in the bowl and carefully fold them into a batter with a wooden spoon.
Warm 2 tbsp. olive oil in a medium, non-stick high-sided frying pan, over a low to medium heat | Pour in the batter and gently fry for 5-8 minutes, using a spatula to gently loosen around the edges and prevent sticking
Take the pan off the heat, place a dinner plate on top of the frying pan and carefully flip the pan to remove the frittata | Gently slide the frittata back into the pan, so the cooked side is facing upwards, and cook for a further 5- minutes until the edges of the frittata are golden and crispy.
Carefully slide the frittata out of the pan, cut it into 8 slices (like a pizza).
E Voila!
When I serve the Frittata in the morning for the groups I like to also serve a bowl with Hummus, Guacamole or some Cashew Curry dip. The Dips can be made the night before or can just be whizzed up beforehand.
Cauliflower, Onion, Tomatoes, Baby spinach, green asparagus
Zucchini & Onion
Spinach, garlic & onion
Red Bell Pepper, Yellow Bell Pepper, Green Bell Pepper, Onion
Baby broad beans with peas & onion
This is probably one of my favorite dishes since childhood. Its so versatile and easy and you can use whatever vegetables are in season. It reminds me of the long Mediterranean summers spent by the sea with my family. My sister used to make the best Frittata and my personal favorite was with zucchini and onion. Frittata can be used for a quick lunch, served with a Salad or for on the go, in a sandwich, it’s also great for breakfast or brunch. Some years ago looking for an alternative to eggs I tried it with garbanzo (chickpea) flour instead. This is my alternative to eggless Frittata; I can say it’s still my absolute favorite. It’s filling and packed of nutrients, 100% Gluten free, packed with protein and through the ever changing vegetable filling never boring! Try it!
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