Now that squash blossoms are readily available, I want to put them in everything. They are beautiful, healthy and for such a simple ingredient, make everything look so much more sophisticated.
Breakfast is my favorite meal of the day, and although our household is mostly vegan, with the exception of eggs from local trusted farms, I eat them sparingly. Scrambled tofu or chickpeas make excellent, natural substitutions, but every once in a while I want to switch it up. A Frittata is a wonderful dish that is great for breakfast, lunch or dinner and is a meal-prep favorite. By switching out the eggs for garbanzo flour, we can create a frittata inspired farinata.
This recipe works well with many different vegetables, so use it as a how-to suggestion and use your favorites, or what’s in season.
This Farinata uses garbanzo flour to replace eggs in this delicious vegan breakfast dish.
Preheat oven to 450°F.
Prep squash blossoms by lightly rinsing with cool water and removing the stamen in the center. Set aside.
Combine all ingredients, except herbs and vegetables in a large bowl and gently whisk just to combine. Set aside.
In a large sautee pan or skillet, add 2 tbsp olive oil over medium heat.
Add onions and sweat until translucent. Add garlic and stir until fragrant, about 30 seconds.
Add additional chopped vegetables and sautee until caramelized, about 10 minutes.
Gently fold herbs into batter.
Spread vegetables evenly in pan and pour farinata batter into pan.
Place prepped squash blossoms in a decorative pattern on the top.
Place pan in oven and bake 10-15 minutes. Baking time will vary on the size of your pan. It is done with edges are slightly brown and come away from the pan and the center of the farinata bounces back to a gentle touch.
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