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.
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.
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.
