|I love my chickpea flour.|
A zucchini and sweet red pepper frittata... just like
|My east meets west frittata of zucchini & sweet red peppers|
with tahini sauce.
Recipe serves 6-8
6 med. eggs or 4 large ones
1/4 cup heavy cream
2 Large zucchinis sliced to about 1/8 inch or just sliced thinly and evenly
1 large roasted yellow or red pepper (skin removed and roughly chopped)
1/2 cup chopped flat leaf parsley
minced fresh thyme or oregano
1 cup of shredded swiss or montery jack cheese
Kosher salt/freshly ground black pepper
1 tsp. of pepperoncino (dried red pepper flakes) --Optional
2 tbsp. olive oil/grape oil
Sautee the zucchinis in a large pan until soft; add the red peppers and season with salt and pepper.
In a separate bowl - break 6 small eggs; 1/4 cup heavy creame; a pinch of salt, add minced thyme and 2-1/3 cups of CHICKPEA FLOUR whisk until well incorporated and has a smooth like consistency. Refrigerate.
Heat up a large cast iron pan brushing the pan thoroughly including the sides with 1 tbsp. of olive oil. Lower the heat and pour about 1/3 of the batter onto the pan; spread the sauteed vegetables on top; sprinkle the shredded cheese; chopped parsley and pour the rest of the batter and bake in a preheated 350 F oven for about 20-30 minutes until golden brown.
Serve with tahini sauce ( google for Tahini sauce recipe)
Best served at room temperature or slightly warmed.