Lent is about to end, but there are still a few days when you have to cook lunches and dinners without animal products. An unexpected find - zucchini frittata.
An Italian proverb says: "You can't make a frittata without breaking an egg." There is an answer to this: "You can do it if the frittata is lean!"
If someone hears / reads this word for the first time, here is a brief general description: frittata is an Italian version of an omelet, but without milk, but in butter, and is cooked in the oven. Lean frittata, of course, does not contain any butter or eggs, but if cooked correctly, it turns out to be just as luscious and delicious.
Recipe taken from Vegan in 7 by Rita Serano.
So, for four servings you will need:
- 2 medium zucchini, they will need to be grated on a coarse grater;
- 2 cloves of garlic, peel and chop finely;
- 1 cup chickpea flour;
1/4 teaspoon turmeric
- a handful of chopped fresh basil;
You will need chickpea flour; attempts to use other flour will only lead you to disappointment. Firstly, chickpea flour gives the desired consistency and is responsible for "splendor". Secondly, chickpea flour is one of the most proteinaceous, compare: the protein content in standard wheat flour is about 10 grams, in chickpea flour it is exactly twice as much, 20 grams. During Great Lent, it is important to pay attention to the fact that food is rich in protein, otherwise where does the strength come from? And thirdly, if you have never tasted chickpea flour before, this is a great reason to buy it for the first time and try it, it will be a good acquaintance.
The oven must be preheated to 180 degrees.
Cook the grated zucchini in a nonstick ceramic saucepan with 2 tablespoons of water until soft. If the water evaporates before the zucchini is ready, add some more.
Then add the garlic and continue cooking for another 3-4 minutes. Season to taste with salt and freshly ground pepper, any will do - the usual black, red or exotic Sichuan, here you decide.
Combine chickpea flour with turmeric (if you are using it, this is optional), a pinch of salt, and 2 cups of water in a large bowl until well mixed and no longer clumping.
Add cooked zucchini and chopped fresh basil to the dough and mix well. Pour the mixture into a baking sheet and bake for 40-45 minutes.
Allow to cool for 10 minutes before slicing and serve with a salad of fresh tomatoes, spinach or other greens, it is also permissible to add the remnants of fresh basil to the salad, but do not get carried away with it so that the taste profile of the dish is not distorted towards "basil".
Generally frittata is served for breakfast, but as you can see, the cooking time is about an hour. If you want to please your family with a new amazing (and hearty!) Breakfast, you will have to get up early!
