Cinque e’ Cinque Summer Vegetable Frittata
A savory Tuscan chickpea summer eggless frittata.
Recipe Servings: 8 portions
Recipe Preparation Time: 30 minutes
Recipe Cook Time: 30 minutes
1 cup of assorted summer vegetables
3 tbsp plus 2 tbsp of Lucini® Premium Select Extra Virgin Olive Oil, divided
2 tbsp of fresh herbs: tarragon, parsley, basil
1 cup of chopped fresh tomatoes
2 tbsp of fresh grated parmesan
2 tsp Kosher salt
3 cups water
1 package of Lucini® Cinque é Cinque Tuscan Chickpea Frittata Mix
Toss summer vegetables with two tablespoons of olive oil and fresh herbs. Roast on sheet pan at 400°F until tender, cool and chop, but leave the oven on.
Heat an iron skillet over medium heat and coat the bottom of the pan with a drizzle of olive oil.
Combine the Cinque é Cinque mix with salt, water and remaining olive oil and whisk until frothy.
Mix roasted vegetables, tomatoes and cheese into batter. Pour into the hot cast iron skillet and bake for 20 minutes, flip over and brown bottom.
Art Smith is the 2002 James Beard Award winner for his first cookbook, Back to the Table: The Reunion of Food and Family , Chef Art Smith is the personal chef of Ms. Oprah Winfrey and is also a contributing editor to O magazine.