Chickpea and tofu frittata with baby zucchini and mint

Ingredients

For 1 serving

• Chickpea flour60 g
• Silken tofu150 g
• Tofu60 g
• Zucchini200 g
• Spring onions2
• Mint4 g
• Extra virgin olive oil2 teaspoons
• Turmeric1 pinch
• Saltto taste
• Black pepperto taste

Contains: soy,

In season: June – September

Method

1. In a blender jug blend the silken tofu and crumbled firm tofu with the chickpea flour, half a glass of water, the turmeric, salt and pepper into a smooth, thick batter; let it rest while you prepare the vegetables.
2. Wash and trim the courgettes and slice them into thin rounds; slice the spring onions.
3. Heat half the oil in a non-stick pan about 20 cm wide over medium heat and sauté the courgettes and spring onions for 5 minutes, until soft and lightly golden; salt them.
4. Stir the vegetables and torn mint leaves into the batter.
5. Grease the pan with the remaining oil, pour in the mixture, level it and cook covered over low heat for 6 minutes, until the edges have set and the top is no longer liquid.
6. Slide the frittata onto a plate, flip it back into the pan with another plate and cook for 6 more minutes, until golden and firm in the centre.