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Potato, onion, zucchini & tomato egg-free frittata

Potato, onion, zucchini & tomato egg-free frittata

You can really add whatever you want to the original farinata recipe. Here's one of my favourites.
Make the basic chickpea farinata batter recipe.
After it has been sitting for at least 4-8 hours, add:
  • 1 small, steamed potato (chopped into small pieces)
  • About 6 small, steamed baby zucchini (sliced)
  • The flowers of the baby zucchini (chopped, not cooked)
  • About 2-3 small, ripe tomatoes (cut up)
  • 1 small, red onion (sliced finely, or chopped)
  • A few basil leaves (chopped)
  • Black pepper
  • Salt
  • A few sprigs of rosemary (optional)
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To prepare the baby zucchini, remove the flowers, open them, pinch or cut off the stamens and discard them.
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Open the flowers.
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Cut off the stamen.
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Discard the stamens.
These are small, baby zucchini. They are tastier and less watery than the larger ones.
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Use small, baby zucchini, they're tastier!
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Chop the zucchini flowers & onion.
Chop the uncooked zucchini flowers and onion.
Cut the potato into quarters and steam together with the whole zucchini until just cooked.
Slice the cooked zucchini and cut the cooked potato into small pieces.
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Slice the cooked zucchini.
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Cut up the cooked potato.
Slice the tomatoes and chop the basil leaves.
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Now you have all your ingredients prepped, mix everything (except the tomatoes and basil), into the chickpea batter.
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Ingredients prepped!
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Add everything except the tomatoes and basil.
Add:
  • 1 teaspoon salt
  • Some freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil* (optional)
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Mix in the veg and some freshly ground black pepper.
​Line a baking tray with a sheet of parchment paper.
Pour the batter into the tray, distributing the veggies evenly.
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Pour the batter onto the tray and distribute the veggies evenly throughout.
Add:
  • the sliced tomatoes
  • chopped basil leaves
  • a few sprigs of fresh rosemary (optional)
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Add the tomato pieces, chopped basil and rosemary sprigs.
​Bake at 220°C for about 25-30 minutes.
Remove from the oven and let cool for a few minutes before removing it carefully from the tray. (I remove it with the sheet of parchment paper and gradually peel the paper away.)
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Bake for 25-30 minutes.
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Carefully peel the parchment paper away.
Cut into pieces and serve warm. 
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Cut it up into pieces.
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Delicious hot just out of the oven!
Tastes great the day after too, cold, with salad and mustard.
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Delicious the next day, warm or cold with a salad!
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Delizioso!
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Copyright 2021 Nicki Perkins | www.lovinglyplantbased.com All rights reserved. 
All content, videos and images found on lovinglyplantbased.com may not be reproduced or distributed, unless permitted in writing by Nicki Perkins, lovinglyplantbased.com

​

  • Home
    • Who I am and what I do
    • About me
  • Why Plant-based?
    • Vegan v. Plant-based
    • Protein >
      • What is protein? >
        • Amino acids
      • How much protein do we need?
      • Examples of plant-based protein meals
      • Plant-based protein and athletes
      • Protein FAQs
    • Health >
      • Sugar: The legal drug
      • Vitamin B12
      • Vitamin D
      • Iron
      • Calcium
      • The benefits of eating raw
    • Phytonutrients >
      • What colour is your food?
      • Isothiocyanates and cruciferous vegetables
    • Dr. T. Colin Campbell
    • No dairy?
  • Mind, body and soul coaching programs
  • EFT
    • Rosacea Relief
    • What can EFT be used for? >
      • Motivation
    • EFT resources
    • EFT prices
  • SKINCARE
    • Skincare Shop
  • Sprouts and microgreens
    • How to grow sprouts
    • Easy mung bean sprouts
    • Easy lentil sprouts
    • Tips for successful sprouting
    • How to grow microgreens
    • How to grow Wheatgrass >
      • Juicing wheatgrass
  • Recipes
    • Plant milks >
      • Almond milk
      • Amaranth milk
      • Brazil nut milk
      • Buckwheat milk
      • Hazelnut milk
      • Hemp milk
      • Macadamia Nut Milk
      • Quinoa milk
      • Toasted Hazelnut milk
      • Toasted Sesame seed milk
      • Sesame seed milk
    • Dairy-free cheese >
      • Basic Cashew Cream Cheese
      • Roasted Garlic & Red Pepper Cream Cheese
      • Cashew and Spring Onion Cream Cheese
      • Roasted Garlic and Chives Cream Cheese
    • Dairy-free Cultured Cheese >
      • Basic Cultured Cashew Cheese
      • Basic Macadamia Nut Cheese
      • Basic Almond Cheese
      • Cashew Chèvre with Lemon Zest
      • Cashew Boursin
      • Almond Chèvre
      • Lemon Zest Almond Cheese
      • Macadamia and Pear Cheese
    • Raw Vegan Crackers >
      • Sprouted Lentil Crackers
      • Sprouted Black Sesame Crackers
      • Almond and Coconut Crackers
      • Sesame Crackers
      • Coconut & Apple Crackers
      • Spicy Flaxseed Crackers
    • Dips >
      • Zucchini & Hemp Hummus
      • Sweet Potato & Garlic Dip
      • Roasted Cherry Tomato Salsa
      • Spinach & Leek Cashew Dip
      • ​Beetroot, Ginger & Garlic Cashew Dip
      • Chickpea Hummus
      • Raw Parsnip Dip
      • Ginger and Sprouted Sunflower Seed Pâté
    • Dressings
    • Breakfast Ideas >
      • Sorghum, hemp and banana pancakes
      • Carob Amaranth Porridge
      • Apple, Oats, Almond Butter
      • Brown Rice and Apple with Hemp and Brazil nut milk
      • Millet and Buckwheat Blueberry Bread Muffins
      • Sweet Potato & Cinnamon Farinata Pancakes
    • Lunch & dinner ideas >
      • Dhal
      • Chickpea Farinata
      • Potato, onion, zucchini & tomato egg-free frittata
    • Veggie burgers >
      • Sprouted lentil, walnut and brown rice burgers
    • Salads & Raw Food >
      • Cheezy Zucchini Noodles
      • Veggie Rolls
      • Mimi's Street Tacos
      • Crunchy Kale Chips
      • Veggie Nori Rolls
    • Soups >
      • Cauliflower, Red Lentil and Potato Soup
      • Black Bean and Corn Soup
    • Desserts >
      • Chocolate Chickpea Truffles
      • Chocolate Mousse
      • Dark Chocolate, Sweet Potato & Black Bean Brownies
    • Smoothies >
      • Blueberry and Hemp Smoothie
      • Purple Passion
      • Orange Joy Smoothie
      • Sweet and Green Smoothie
      • Pretty & Pink
      • Banana Cacao Surprise
  • How to
    • How to juice
    • How to make Rejuvelac
    • How to make Kombucha
    • How to make Kefir
    • How to make Sauerkraut
    • How to make Kimchi
  • Resources
    • Kitchen makeover
    • Books
    • Videos & Documentaries
  • Blog
  • Contact