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Easy Vegan Frittata Recipe

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This Easy Vegan Frittata is a savory, satisfying egg-free dish made with chickpea flour, colorful vegetables, fresh herbs, and nutritional yeast. It is perfect for breakfast, brunch, lunch, or convenient make-ahead meal prep.

Ingredients

  • 1 1/2 cups chickpea flour
  • 1 1/2 cups unsweetened plant-based milk
  • 1/2 cup water
  • 3 tablespoons nutritional yeast
  • 1 tablespoon olive oil, plus more for the pan
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 small red bell pepper, diced
  • 1 small zucchini, diced
  • 1 cup sliced mushrooms
  • 1 cup fresh spinach, roughly chopped
  • 1/2 small red onion, finely chopped
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh chives or green onions

Instructions

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9-inch pie dish, baking dish, or oven-safe skillet with olive oil.
  2. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the red onion, bell pepper, zucchini, and mushrooms and cook for 5–7 minutes, or until they begin to soften.
  3. Add the spinach and cook for another 1–2 minutes, just until wilted. Remove the vegetables from the heat and set aside.
  4. In a large mixing bowl, whisk together the chickpea flour, nutritional yeast, baking powder, turmeric, garlic powder, smoked paprika, salt, and black pepper.
  5. Gradually pour in the plant-based milk and water while whisking until a smooth batter forms without large lumps.
  6. Stir the cooked vegetables, parsley, and chives or green onions into the chickpea batter until evenly distributed.
  7. Pour the mixture into the prepared baking dish and smooth the top into an even layer.
  8. Bake for 30–35 minutes, or until the center is set and the edges are lightly golden.
  9. Remove the frittata from the oven and let it rest for about 10 minutes to firm up before slicing.
  10. Garnish with additional fresh herbs or freshly ground black pepper and serve warm or at room temperature.

Notes

  • Cook moisture-rich vegetables such as zucchini, mushrooms, and spinach before adding them to the batter to prevent a soft or watery frittata.
  • For a Mediterranean variation, add sun-dried tomatoes, olives, spinach, fresh basil, and vegan feta.
  • For a spicy version, add jalapeño, red pepper flakes, cayenne pepper, or hot sauce.
  • For a broccoli variation, substitute some of the vegetables with finely chopped, lightly cooked broccoli florets.
  • For a potato frittata, add cooked diced potatoes to the vegetable mixture. Make sure the potatoes are tender before adding them.
  • For extra cheesy flavor, increase the nutritional yeast or add shredded vegan cheese to the batter and top.
  • Allow the baked frittata to rest for about 10 minutes before slicing so it has time to firm up.
  • Store cooled leftover slices in an airtight container in the refrigerator for up to 4 days.
  • Individual slices can be wrapped and frozen in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating.
  • Reheat slices in a 350°F (175°C) oven until heated through or microwave in short intervals.
  • Serve with a green salad, roasted potatoes, avocado, fresh tomatoes, toast, or fruit.

Nutrition

Find it online: https://thefamilycooking.com/easy-vegan-frittata-recipe/