Vegan Frittata
This vegan frittata is a stunning egg-free baked dish made with a silky chickpea flour base loaded with colorful vegetables and fresh herbs. This vegan recipe delivers a satisfying protein-rich breakfast that slices beautifully just like a traditional frittata.
A savory egg-free vegan frittata made from chickpea flour baked with colorful vegetables.
Nutrition per serving
Ingredients
batter
filling
main
Instructions
Prepare the batter
Whisk together the chickpea flour, water, nutritional yeast, turmeric, black salt, and one tablespoon of olive oil in a large bowl until completely smooth with no lumps. Let the batter rest for 5 minutes to hydrate the flour properly.
Saute the vegetables
Heat the remaining olive oil in an oven-safe skillet over medium heat. Add the minced garlic and mixed vegetables and cook for 4 to 5 minutes until softened and any excess moisture has evaporated. Spread the vegetables evenly across the pan.
Pour and bake
Preheat the oven to 375 degrees Fahrenheit. Pour the chickpea batter evenly over the sauteed vegetables in the skillet. Transfer to the oven and bake for 20 to 25 minutes until the center is set and the edges are golden and pulling away from the sides.
Cool and slice
Allow the frittata to cool in the pan for 5 minutes before slicing into wedges. Serve warm with a green salad or fresh fruit for a complete vegan breakfast.
Substitutions
Common mistakes
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