Frittata is another quick every-day meal in the Italian repertoire of simple and delicious dishes.
This vegan version, made with delicious chickpea flour and caramelised red onion is best served with a delicious side of grilled wild mushrooms, topped with homemade black olive tapenade.
This dish is packed with classic Italian flavours: rosemary, olives, orange. Serve it on a chopping board as a starter or as an aperitivo to amaze all your non-vegan friends!
FRITTATA WITH RED ONION
- 200 grams chickpea flour
- 300 grams sparkling water cold
- 2 tbsp extra virgin olive oil
- ½ tsp baking powder
- 1 tbsp rosemary finely chopped
- 1 tsp salt
- 3 whole red onion
- 1 tbsp balsamico vinegar
- 200 grams king oyster mushrooms or porcini mushrooms
- 130 grams black olives
- ½ clove garlic
- 1 tbsp capers
- 2 tbsp fresh flat leaf parsley
- 1/2 tsp orange zest
- salt to taste
- 3 tbsp extra virgin olive oil
MAKE THE FRITTATA
- In a bowl, whisk together the chickpea flour with sparkling water, baking powder, olive oil, rosemary, and salt, until you have a thickish batter. Let rest in the fridge for at least 15 minutes.
- In a pan on medium heat, cook the chopped onion with some water and a pinch of salt for about 20 minutes, until the onion becomes brown and caramelised. At the 20 minute mark , add the balsamic vinegar and let evaporate.
- Add the caramelised onions to the chickpea batter and incorporate well.
- On a non-stick pan on medium heat, cook the chickpea batter pancake style for about 4 minutes each side. The frittata should be about 1cm | 0.4inch thick.
MAKE THE OLIVE TAPENADE
- In a blender, blend the black olives, the garlic, the capers, the parsley, the orange zest, the olive oil and a tiny pinch of salt, until you have a smooth olive cream.
- Serve the tapenade on top of grilled wild mushrooms for best umami explosion!
NUTRITION PER PORTION
STEP BY STEP VIDEO RECIPE
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