FERINATA (CHICKPEA CREPES) with RATATOUILLE OMELETTES

INGREDIENTS

  • 1/2 lb bacon from Spray Creek Ranch

  • 1/2 eggplant from Laughing Crow Organics

  • 1/2 large tomato from Laughing Crow Organics

  • 1 bunch of fresh dill from Nutrient Dense Farms

  • 1 zucchini from Plenty Wild Farm

  • 1 red pepper from Plenty Wild Farm

  • 1 small tin of Applewood Smoked Salt from The Salt Dispensary

  • 1 dozen eggs from Stony Mountain Farm

  • 1 poblano pepper from Plenty Wild Farm

  • 1 white onion from Nutrient Dense Farm

  • 1 small jar of honey garlic mustard from WildCraft Organic

  • 1 loaf garlic whole-wheat bread from Les Jolies Miches

  • Shredded asiago to taste

  • 1 1/4 cup chickpea flour

  • 1 1/3 cup water

  • 1/4 teaspoon salt

  • cooking oil

  • 1-2 Tbsp white vinegar

METHOD

For the Ferinata:

  1. The night before, combine chickpea flour, water and salt in a blender and blend for 30 sec - 1 min or until the batter is free of lumps. Set aside at room temperature overnight.

  2. Heat a pan on medium, add oil and allow to heat. Chop bacon, add to pan and cook to desired tenderness. Sprinkle with applewood-smoked salt to taste, drain the excess grease and set aside on a plate lined with paper towel.

  3. Boil a medium-sized pot of water and add 1-2 Tbsp of white vinegar.

  4. Carefully crack 6 eggs into a bowl, keeping the yolks in tact. Once the pot of water is boiling, gently add the eggs to the water. Poach to medium-soft (about 3-5 minutes, depending on the size of your eggs). Once cooked, remove each egg from the water with a slotted spoon. Slice eggs once cooled and set aside.

  5. Heat oil in a pan on medium-high. Pour chickpea batter onto your pan into 4” sized dollops and cook until brown and flip (about 1-2 minutes per side). You can make larger sized crepes if desired.

  6. Chop 1 poblano pepper and 1/2 an onion.

  7. Place bacon and poached egg slices atop your crepes. Garnish with poblanos, onions and a dollop of honey garlic mustard on each crepe and enjoy!

For the Ratatouille Omelette:

  1. Chop 1/2 an eggplant, 1/2 a tomato, 1 zucchini and 1 red pepper into 1” cubes. Heat oil in a pan over high heat and saute the eggplant and tomato. Chop a handful of fresh dill and add to pan. Cook for about 5 minutes or until veg is tender. Remove from pan and repeat with the zucchini and red pepper. Do not cook all the veg at once as this will prevent your pan from getting to a high enough heat.

  2. Once all the veg is cooked, combine in a bowl to create the ratatouille and set aside.

  3. Crack 6 eggs and whisk in a bowl. Heat oil in a pan on low heat and add whisked eggs, 2 at a time for small omelettes. Cook until browned on one side, sprinkle with asiago cheese to taste and lift edges of egg with the spatula. Add the ratatouille veg and fold the egg over to create your omelette.

  4. Slice garlic sourdough and place the omelette on top and enjoy!