You’ve worked late, or have been chauffeuring kids all evening, or were out late with friends. You walk in the door exhausted and starving, craving something more substantial than a bowl of cereal. This hot, fast, pleasantly filling frittata is what to make, especially if you can scrounge a few vegetables from the cooler, whether leftover or fresh.
I’ve called this a frittata, but it really exists somewhere between an omelet and socca crepes. Pleasantly eggy, with the heft of a flatbread, it sturdily cradles any assortment of vegetables. If you like, add pieces of leftover sausage, or a sprinkle of cheese. I like mine topped with Greek yogurt for a bread-n-spread sort of feel, but a drizzle of good olive oil and a generous grinding of black pepper are plenty lovely.
I tend to make one large version and eat the whole thing by myself, with my hands, cooling my burned fingers and tongue with a cold glass of rosé. If you’re motivated to share, you can certainly fry the batter as two smaller frittatas and top them with an arugula salad dressed with a bit of lemon juice and olive oil.
Chickpea Flour Frittata
Chickpea flour (also know as garbanzo bean flour or besan) is gluten-free and grain-free and is available in most grocery stores. Bob’s Red Mill sells a widely available variety.
1/3 c. of chopped vegetables, cooked or raw (I used a combination of spinach, peppedew peppers, carrots, and ramps)
1/4 c. chickpea flour
1 large egg
1/4 c. water
1 Tbsp. crumbled feta or goat cheese (optional)
2 Tbsp. diced or crumbled sausage or other meat (optional)
freshly ground black pepper
Arugula with a squeeze of fresh lemon
If you’re working with raw vegetables, heat a large nonstick skillet over medium heat. When the pan is hot, add 1 Tbsp. of olive oil and vegetables and saute until just tender, about 5 minutes. Set pan aside.
In a medium bowl, whisk together chickpea flour, egg, water, and a pinch of salt. Stir in the vegetables and cheese and/or meat if using.
Place large nonstick skillet over medium-high heat. Add 2 Tbsp. of olive oil to the pan. Pour in the frittata batter and tilt the pan to spread it evenly. Fry the frittata until edges are crispy, 3-4 minutes, then flip and fry the other side until golden.
Slide frittata onto a cutting board and cut into wedges. Drizzle with olive oil, sprinkle with a bit of salt and several grinds of black pepper. Serve immediately with optional toppings.