Frittata!
No Eggs Required
I love Sundays! Sundays are Farmer’s Market days and we live a block away from the Clement Street Farmer’s Market. I love chatting with the farmers who work so hard to bring us the most beautiful, freshly grown produce. And I enjoy all the artisanal treats like freshly baked sour dough bread, handmade pasta, freshly ground nut butters, tamales, pies, and so much more!
Today I grabbed some fresh basil, heirloom tomatoes, zucchini and potatoes because I have a giant bag of chickpea/garbanzo bean flour I need to use up and I have had frittata on my mind.
Today’s frittata came out better than expected. So delicious, and very easy. I made a kale caesar salad (see recipe index) to go with it.
Frittata!
recipe from Lisa Rice's Kitchen Plantastic
Ingredients
“Eggy” part
1.5 cups chickpea/garbanzo bean flour
1.5 cups water
1/4 cup cashew yogurt or cashew cream
1/2 tsp kala namak (eggy black salt)
1/2 tsp sea salt
1/2 tsp dried Italian seasoning
freshly cracked pepper
Veggies:
Roasted cherry tomatoes: preheat oven to 400. Line a baking sheet with parchment paper. Toss tomatoes (about 1.5 cups) with dried thyme, salt and optional spritz of evoo. Roast until they begin to blister, about 15 minutes, remove from oven and set aside.
Boiled potatoes (I used 2 medium Yukon, skins on, boiled tin salted water for 15 minutes, cooled then sliced)
Sautéed zucchini, onion and garlic (heat a non-stick skillet, sauté 1/2 a sliced onion and a small zucchini cut into half moons, with a spritz of EVOO or a splash of broth, cook until it begins to soften then stir in the garlic, cook 30 seconds more, then stir in the potato slices, set aside.
Chopped fresh basil (about 1/2 cup)
*if you want to make this super easy you do not have to cook the vegetables separately. You could just cut everything (zucchini, onion, tomato) in a small dice, grate the potato and mince the garlic, and mix it in with the eggy mixture and bake. But I recommend cooking first to really bring out the flavors, especially the roasted tomatoes!
Instructions
Preheat oven to 375 degrees F.
In a large bowl, whisk together the “eggy” ingredients. Stir in your vegetables and fresh basil. Use a tart pan or wide pie pan and lightly spray it with evoo (or line it with parchment for oil-free). Pour the mixture evenly into the pie pan.
Optional: top with thinly sliced heirloom tomatoes.
Bake on middle rack for 45 minutes or until a toothpick comes out clean. Allow to cool 10 minutes before slicing. Garnish with torn basil leaves.
Optional: 5 minutes before it’s finished baking, top with shredded vegan mozzarella.
