We have always been a frittata house. Once a week, it’s breakfast-for-dinner around here because who can argue with a dish that graciously accepts whatever you have in the fridge and still tastes good?

Even when trying to make more 100% plant-based choices, the frittata stuck because a) it’s easy b) it’s tasty c) it’s real food and d) it’s a balanced meal. And then, I made the pilgrimage to Cafe Gratitude in Venice California and had something that made the light bulb in my head explode.

A frittata…that wasn’t a frittata. It was a farinata. Like, a frittata type thing but made with chickpea flour instead of eggs!!!!!

I already had chickpea flour. It’s awesome for baking…including a pan bread called (you guessed it) farinata but it never occurred to me to fold a bunch of veg into it like a frittata.

Mind blown. Everything you love about a frittata…including the protein. Plus extra fibre and a crazy amount of minerals. I borrowed the basic farinata method from the NY Times and then went for broke on the veg. You could easily adapt this to whatever your favourite frittata fillings are…just keep the same ratios.

Dinner in 20. Totally vegan and even diehard egg lovers will love it because it’s real food.

Mediterranean Farinata with Lemony Herb Salad

Quick brunch that's perfect for the family!
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Ingredients

Farinata

  • 2 cloves garlic, minced
  • 1 cup chickpea flour
  • 1 cup lukewarm water
  • 1/2 cup chopped onion
  • 1/2 cup chopped fennel
  • 1/2 cup cherry tomatoes, halved
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon sumac , (sub some lemon zest if no sumac)
  • 1/4 teaspoon cumin
  • fresh cracked pepper

Salad

  • 1 cup cilantro leaves
  • 1 cup flat leaf parsley
  • 1/4 cup basil leaves
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon capers, chopped
  • 1 tablespoon extra virgin olive oil

Instructions 

  • Preheat oven to 450 degrees.
  • In a medium bowl, whisk chickpea flour, oil, salt and pepper with water until smooth. Set aside.
  • In a nine-inch cast iron skillet, heat olive oil over medium high heat and add onion, stirring until glossy, about 5-7 minutes. Add fennel and cumin and saute for 3 minutes.
  • Stir in garlic and tomatoes and saute for 2 minutes. Turn off heat, sprinkle sumac over veggies and stir into chickpea mixture. Immediately place mixture back into skillet, even it out with a tap and a jiggle and place in the oven. Bake for 12 minutes or until the farinata is firm to the touch.
  • Meanwhile, mix up the dressing: whisk together lemon juice, olive oil and capers in a medium bowl and season to taste. Toss with greens.
  • Serve farinata topped with herb salad.

Photo Credit: Melissa Quantz