Not the prettiest of dish but it’s is easy, very tasty, light but filling.
Frittata is a rich Italian dish, made with beaten eggs and whatever you might have in the fridge, it’s one of those things people do when they don’t have a clear idea of what to cook, or when it’s too late for any demanding preparation. It’s usually a savoury dish and never eaten for breakfast, as it’s the case with French omelettes.
Even though I am not vegan, I don’t like the taste of cooked eggs, so frittata is something I always avoided, even the smell puts me completely off!
So, this is something that looks like an Italian omelette but it’s vegan. Of course, if you want, you can add grated cheese.
The key is to get a nice mix of vegetables and cut them really small, I have grated potato, carrot and courgette and chopped the onion and the kale, you can mix whatever vegetable you like, and add your favourite spices and fresh herbs, flat leaf parsley works really well, I didn’t have any at the time I made the one in the photo.
As for the chickpea (garbanzo) flour, it’s very popular in Indian cooking, so if you don’t find it in health food shops try in Indian shops, it’s probably cheaper as well!
Ingredients for 2 people
240 grams of mixed vegetables
1 and 1/2 a cup of chickpea flour
1 glass of water
salt, pepper, chives, dried garlic powder, paprika to taste
Chop finely or grate the vegetables, I have used onion, courgette, potato, carrot and curly kale.
Put the flour in a big bowl, add salt, pepper, the spices (and cheese if you are using it), mix with a whisk go get any lump out of the flour. Add the water little at a time, while mixing, until you have a smooth and rather runny batter, a bit like a pancake batter, put more water if you need more to have it right.
Put a couple of tablespoons of extra virgin olive oil in a big pan, switch the heat on; add the vegetables to the batter, mix really well and pour in the pan, flattening with the back of a spoon.
Cover with a lid and cook for 5-7 minutes at medium heat, then remove the lid and flip the frittata over, try sliding it into a plate, put the pan upside down on top of the plate and flip over. If you don’t mind breaking it, you could cut it into 4 triangles and turn over one triangle at a time.
Let cook without the lid until it gets deep golden/light brown.
Serve with a mixed green leaves salad.
Looks good, and simple! I’ve really come to appreciate chickpea flour recently; I used to think it was nasty but then I tried it with a vegan omelette and realised its potential.
Oh, and I do know “Kip” means “chicken” in Dutch, though I wasn’t aware before I took on the nickname. Imagine my surprise on my first visit to the NL, seeing my name on all of the menus
I can imagine, especially as a vegetarian…must be quite weird!
Chickpea flour is the main ingredient in one of the yummiest street food in Sicily, so everything that has got chickpea flour in it remind me of that! It’s chickpea fritters, eaten as a bread filling, I’ll write a post on it one day…
Sicily, yep. They also make similar sandwiches up in Lavorno and Pisa. They call them cinque e cinque. It stands for 5 lire for the roll and 5 for the chickpea frittate. They cost more than that now, obviously, but they’re still very cheap (and very vegan)! People grab them from late night to go shoppes. Excellent drunk food!
I didn’t know that, though I knew that in Liguria and in Tuscany they use chickpea flour quite a lot.
I always feel it’s a shame it’s not as widespread, because it’s very nutritious and cheap as well!