Vegan Frittata
This savory vegan chickpea flour frittata is a delicious healthy meal that's perfect for breakfast, brunch, lunch, or even dinner! If you love quiche, you will also enjoy this eggless frittata! The recipe is plant-based, gluten-free, soy-free (no tofu), low-fat, and easy to make!
Servings 8 slices
Equipment
- Cast iron pan*
Ingredients
For The Veggies:
- 1 tbsp oil
- 1/2 large (100 g) onion diced
- 1 medium (120 g) bell pepper diced
- 1 small (120 g) sweet potato grated
- 1/2 cup (80 g) zucchini diced
- 1/2 cup (80 g) tomato diced
- 1/2 cup (75 g) peas thawed
- 2-3 cloves garlic minced
For The Batter:
- 1 cup (240 ml) water or vegetable broth
- 1 1/4 cup (150 g) chickpea flour (*see notes)
- 1/4 cup (30 g) tapioca flour (*see notes)
- 2 1/2-3 tbsp (20 g) nutritional yeast optional
- 1 tsp baking powder
- 1 tsp sea salt
- 1/4 tsp Kala Namak (black salt) or use more sea salt
- 3/4 tsp Italian spice mix
- 1/2 tsp black pepper or to taste
- 1/4 smoked paprika
- 1/4 tsp ground cumin
Instructions
Veggies
- You can watch the video in the post for visual instructions.Start by heating oil in an oven-proof skillet. Also, grease the sides of the skillet. Add onion, peppers, and sweet potato. Fry over medium heat for about 5-6 minutes stirring occasionally. Also add zucchini, tomato, peas, and garlic. Fry for a further 3-4 minutes, then turn off the heat.
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Skip this step if you are going to make the frittata on the stovetop (see "Stovetop Method" below).
Batter
- Make the batter in a medium to a large bowl. Add chickpea flour, tapioca flour, nutritional yeast, baking powder, and all spices. Stir with a whisk to combine. Then add water in 3 portions, stirring continuously until there are no lumps.
- Pour the batter into the skillet and stir to cover the veggies with it. Decorate with more veggies (optional).
- Bake in the oven for 30-35 minutes. I have a gas oven and it took exactly 35 minutes, but every oven is different, so check after 30 minutes. The edges of the frittata should be golden brown and you should spot cracks everywhere.
Stovetop Method
- Follow the same steps above but instead of baking it in the oven, cover the skillet with a lid. Cook on low to medium heat for about 12-15 minutes.
- Grease a large plate with a little oil. Place it on top of the skillet and carefully flip both, the skillet and the plate. Transfer the inverted frittata back to the skillet, add a lid and cook for a further 10 minutes on low to medium heat.
- Invert the frittata on a plate and garnish with fresh herbs. Enjoy warm or cold!
- Store leftovers covered in the refrigerator for up to 4-5 days. You can also freeze it.
Notes
- Chickpea flour: If you have a Vitamix, or any other powerful blender, you can make your own chickpea flour from dried chickpeas.
- Tapioca flour: You can use arrowroot flour instead of tapioca flour. Cornstarch might work too but I had the best result with tapioca flour, texture-wise, and flavor-wise.
- Veggies: Feel free to use other vegetables of choice, for example, spinach, broccoli, asparagus, mushrooms (I know, not a vegetable), etc.
- Baking dish: If you don't have an oven-proof skillet like a Cast Iron Pan, simply use a casserole dish or any oven-proof dish of choice. You can also use a muffin tin! Don't forget to grease it with some oil.
- Serving suggestions: Read the blog post above for serving suggestions and to see step-by-step photos.
- Nutrition facts are for one of eight slices.
Nutrition Facts
Vegan Frittata
Amount per Serving
Calories
144
% Daily Value*
Fat
3
g
5
%
Saturated Fat
1
g
5
%
Carbohydrates
23
g
8
%
Fiber
4
g
16
%
Sugar
5
g
6
%
Protein
7
g
14
%
* Percent Daily Values are based on a 2000 calorie diet.