Frittata di Ceci con Alga

Frittata di Ceci con Alga is a delightful vegan twist on the classic Italian frittata, combining chickpea flour with nutrient-rich seaweed for a unique seafood flavor. This dish is packed with protein and essential minerals, making it both satisfying and nourishing.

Ingredients

• Chickpea flour - 100 grams
• Water - 200 milliliters
• Nori seaweed - 10 grams, finely chopped
• Cherry tomatoes - 100 grams, halved
• Red onion - 50 grams, finely diced
• Spinach - 50 grams, chopped
• Olive oil - 2 tablespoons
• Nutritional yeast - 2 tablespoons
• Garlic powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons, chopped

Steps

1. In a mixing bowl, whisk together the chickpea flour, water, nutritional yeast, garlic powder, salt, and black pepper until smooth.
2. Stir in the chopped nori, spinach, and halved cherry tomatoes into the chickpea mixture.
3. Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the diced red onion and sauté for about 3-4 minutes until translucent.
4. Pour the chickpea mixture over the sautéed onions in the skillet. Cook for 5-7 minutes until the edges start to firm up.
5. Reduce the heat to low, cover the skillet, and cook for another 10-12 minutes until the frittata is set in the center.
6. Once cooked, carefully invert the frittata onto a plate and drizzle with the remaining tablespoon of olive oil. Garnish with fresh parsley before serving.

Nutrition

• Calories: 300
• Protein: 12 g
• Carbs: 36 g
• Fiber: 10 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10.5 g
• Water: 0.2 L

Health Benefits

• Rich in plant-based protein from chickpea flour.
• Contains essential vitamins and minerals from seaweed and vegetables.

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