Smoky BVQ, caramelized onions, red pepper and spices blend deliciously together to make this plant-based frittata stand out. A nice addition to any brunch.
Barvecue Frittata
Rated 5.0 stars by 1 users
Category
Pulled BVQ
Servings
6-8
Prep Time
15 minutes
Cook Time
45 minutes
Smoky BVQ, caramelized onions, red pepper and spices blend deliciously together to make this plant-based frittata stand out. A nice addition to any brunch.
Ingredients
- 1 1/2 cups chickpea flour
- 1/4 tsp sea salt
- 1/4 tsp black salt
- 1/2 tsp turmeric
- 1/4 tsp baking powder
- 1/8 tsp cayenne pepper
- 2 cups water
- 1 cup Barvecue Pulled BVQ
- 1 yellow onion, thinly sliced
- 1 red bell pepper, diced
- olive oil
Directions
Preheat oven to 375 degrees F. Place 1 tbsp olive oil in a cast iron skillet and set to the side.
- In a large mixing bowl, combine all dry ingredients (chickpea flour through cayenne pepper) and stir. Add water and whisk until no lumps remain. Add 1 tbsp olive oil and let the batter rest while you chop veggies.
- Place a non-stick pan over medium-low heat. Add 2 tbsp olive oil and sliced onion and cook for 10-15 minutes, letting the onion caramelize. Cook until onions are golden brown. Add diced red bell pepper. Cook until soft.
- Add 1 cup Pulled BVQ to the pan. Mix all ingredients together then transfer to the cast iron skillet.
- Pour whisked batter over veggie + BVQ mixture. Sprinkle salt and pepper on top.
- Place in oven and bake for 30 minutes.
- Let rest for 5 minutes before serving.