This is my favorite new recipe from the Playa Viva kitchen, a vegan omelette. It looks so much like a real omelette that guests who aren’t vegan were putting it on their plate and enjoying it as if it were an egg omelette. Recipe by summer intern Hunter Conrad from Chef “Chuckie” with photos by summer intern Monica Oyarzun. Enjoy and let us know how it works for you.
Vegan Garbanzo Bean Frittatas (makes 4 servings)
• 2 cups dry Garbanzo beans
• 4 cups Water
• Teaspoon on salt
• A pinch of black pepper
• 4 Tablespoon of vegetable oil
• 2 Tomatoes
- Soak the garbanzo beans in the water, letting it sit over night in a covered container (canned garbanzo beans can also be substituted for dry and then no soaking is necessary)
- The next day, pour water and garbanzo beans into blender with salt and black pepper and blend until batter appears homogeneous in color and texture
- Place one teaspoon of vegetable oil into a medium-sized skillet on medium/high heat
- When oil is hot place a pancake sized scoop of garbanzo bean mixture in skillet
- Once the edges of the garbanzo bean batter is golden around the edges place 4 slices of tomato on the top, then put more garbanzo bean batter on top of tomatoes and flip the frittata on to it’s other side
- Wait until the second side is golden brown, remove from skillet and serve hot
- Repeat for every frittata made.
Note: For a real treat, add sweet potato, if you get the color just right, when you serve it will look like a cheddar cheese omelette.