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)

To prepare the baby zucchini, remove the flowers, open them, pinch or cut off the stamens and discard them.

Open the flowers.

Cut off the stamen.

Discard the stamens.

These are small, baby zucchini. They are tastier and less watery than the larger ones.

Use small, baby zucchini, they're tastier!

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.

Slice the cooked zucchini.

Cut up the cooked potato.

Slice the tomatoes and chop the basil leaves.

Now you have all your ingredients prepped, mix everything (except the tomatoes and basil), into the chickpea batter.

Ingredients prepped!

Add everything except the tomatoes and basil.

Add:

• 1 teaspoon salt
• Some freshly ground black pepper
• 1 tablespoon extra-virgin olive oil* (optional)

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.

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)

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.)

Bake for 25-30 minutes.

Carefully peel the parchment paper away.

Cut into pieces and serve warm. 

Cut it up into pieces.

Delicious hot just out of the oven!

Tastes great the day after too, cold, with salad and mustard.

Delicious the next day, warm or cold with a salad!

Delizioso!