Vegan Frittata

Inspired by Battista, owner of Agriturismo Casa Scaparone.
 

This recipe was inspired by Battista, owner at Agriturismo Casa Scaparone near Alba in Piedmont, Italy. You might enjoy this recipe on our tours in Piedmont!

Ingredients for 4 people:

• 1 cup of water
• 1 cup of chickpea (or garbanzo) flour
• 1/2 cup of chopped onions
• 1/2 tsp of salt
• 1/2 Tbsp of oregano (or thyme)
• 2 Tbsp of EVOO

Directions:

• Toss chopped onions into a pan with EVOO and stir until browned
• Incline the pan in order to remove the onions but leave the remaining EVOO
• In a bowl, mix the browned onions, water, flour, oregano (or thyme) and salt and stir with a whisk to eliminate any clumps
• Heat up your same pan again (with remaining EVOO left over from the onions) and then pour in the mixture (we suggest to you use a 10 inch pan so that the batter is not thicker than 1/3 of an inch)
• Cook over medium heat for about 5 minutes
• As you do with a frittata, then carefully turn it over using a flat lid to help you
• Cook the other side as well, checking for ‘done-ness’ (it should be crunchy on the outside and soft on the inside)
• Slice and serve 

Buon appetito!