By Ippolita Douglas Scotti:
Today I’m sharing a fantastic healthy recipe with a vegan twist!
Okay, I must confess . . . I’m running out of eggs here in Firenze. In my pantry, I have a lonely sack of chickpea flour that I use for Indian recipes, such as pakora. In India, this light and gluten-free flour is called besan, and the taste is delicious. So I figured why not use it to experiment with Italian flavors?
I also have one zucchini and one onion!
All these ingredients will make a perfect, wholesome, healthy, and yummy everyday meal.
Whether you are vegan or gluten free, this recipe is good for your health. It's low in cholesterol and so easy to make.
Helpful Hint: The pan has to be really hot!
This “no egg” frittata doesn’t need a lot of oil. If you want to add some veggies, like I do, sauté them a little bit before adding to the mixture.
2 tbs extra virgin olive oil
2 cups water
1 medium red onion, sliced
1 medium zucchini, grated
2 tbs Extra Virgin olive oil
Fresh basil leaves, chopped
Salt and Pepper
Sauté zucchini and onions in the olive oil.
In a bowl, mix together flour and water. Add basil, sauteed vegetables, and salt and pepper and mix.
Heat a lightly oiled pan and pour in the mixture. Wait 7 minutes and flip to cook the other side.
*You can also cook this frittata in the oven, temperature set at 400 for approx. 20 minutes!
Contessa Ippolita Douglas Scotti di Vigileno is a true Italian—born in Florence, Italy, from a long line of eccentric Italian aristocrats, she has traveled the world in search of adventure, romance, and magical, mouth-watering recipes. "Ippo" loves Italian history, especially as it relates to food. Author of There's a Beatle in My Soup,Curcuma e Zenzero (Ginger & Tumeric), 101 Perche Sulla Storia di Firenze (101 questions on Florence History), and Superfoods, Ippo is currently finishing her latest work, The Lords of Florence (all published by Newton Compton Publishers).