The eggless zucchini frittata with chickpea flour is a vegan dish that recreates the texture and taste of a traditional frittata using completely plant-based ingredients. It is an excellent option for those following a vegan or vegetarian diet, or for anyone wishing to simply reduce egg consumption.

To prepare this frittata, chickpea flour is used as the batter base instead of eggs. Chickpea flour is rich in protein, fiber, and other nutrients, making this frittata not only delicious but also nutritious.

The zucchinis are sliced into thin rounds and pre-cooked in the oven to become crispy.

Chickpea flour provides a soft and light texture, while the zucchinis add freshness and flavor to the dish.

Easy to prepare, it can be cooked either in the oven or in a pan. In this version, it is baked in the oven.

Great served with a fresh salad or a sauce.

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Difficulty: Very Easy
Cost: Very Cheap
Rest time: 1 Hour
Preparation time: 15 Minutes
Portions: 4
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients for preparing the eggless frittata

1 1/4 cups chickpea flour
1 3/4 cups water
2 tbsps extra virgin olive oil
14 oz zucchini
to taste fine salt

Tools

1 Mandoline
1 Cake Pan
Parchment Paper
1 Whisk
1 Baking Tray
1 Bowl

Steps for preparing the eggless frittata

To prepare the eggless frittata, start by pouring the chickpea flour, water, and fine salt into a bowl. Using a whisk, mix for a few minutes until you obtain a smooth mixture. Let it rest for an hour, stirring occasionally to prevent the flour from settling at the bottom. Ensure you have a smooth and lump-free batter.

In the meantime, wash the zucchinis thoroughly, dry them with paper towels, then slice them into rounds with a mandoline, not too thick. Then line a baking tray with parchment paper and distribute them on top with a drizzle of extra virgin olive oil. Bake in a static oven at 392°F for 10 minutes until golden brown. Salt them only once cooked to avoid them losing water during cooking, making them beautifully crispy.
And let them cool. Then add them to the batter, along with the extra virgin olive oil, and pour into the pan lined with parchment paper. Bake in a static oven for 30 minutes until golden brown. You will obtain a crispy crust and a soft interior. Transfer the frittata onto a serving plate and cut it into wedges.
Enjoy your meal from Barbara