Chickpea flour frittata

La Mozzarella in Carrozza - Chickpea flour frittata   La Mozzarella in Carrozza - Chickpea flour frittata
La Mozzarella in Carrozza - Chickpea flour frittata
La Mozzarella in Carrozza - Chickpea flour frittata
La Mozzarella in Carrozza - Chickpea flour frittata

Yields: 3 | Cooking Time: 20Min | Difficulty Level: Easy


Chickpea flour frittata is the right egg-replacement when you want to eat something healthier than the classic frittata because it is cholesterol free. You can choose to fill this vegan frittata with the vegetables you prefer: broccoli, zucchini, peppers... Onions for the most courageous ones!


A - The batter needs to chill. Prepare it the evening or the morning before you should cook it. In a bowl add chickpea flour and whisk in 100ml of water. Whisk using a whip to avoid clumps. Gradually add the remaining water and stir to combine. Cover and place in the refrigerator. Just before cooking it add one tablespoon of oil.

B - Mix radicchio stripes into the batter, add a pinch of salt and season with what you like (turmeric, black pepper, parsley...).

C - Use a piece of absorbent paper to rub with oil a rectangular baking tray. Place it in the hot oven for 2 min. Take it out of the oven and pour in the frittata batter.

D - Bake at 250 degrees for 20 min until it becomes crunchy and golden brown.

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Ingredients
    ~ 100g Chickpeas flour
    ~ 200g Water
    ~ 1 tablespoon Extra Virgin olive oil
    ~ Radicchio (cut into strips)
    ~ Salt
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