Pulled BVQ Frittata

Servings

6-8

Prep Time

15 minutes

Cook Time

45 minutes

Category

Pulled BVQ

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.

Pulled BVQ Frittata

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

  1. Preheat oven to 375 degrees F. Place 1 tbsp olive oil in a cast iron skillet and set to the side.

  2. 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.
  3. 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.
  4. Add 1 cup Pulled BVQ to the pan. Mix all ingredients together then transfer to the cast iron skillet.
  5. Pour whisked batter over veggie + BVQ mixture. Sprinkle salt and pepper on top.
  6. Place in oven and bake for 30 minutes.
  7. Let rest for 5 minutes before serving.