Vegan Classic Vegetable Egg Frittata
Say hello to your new brunch favorite: the Vegan Classic Vegetable Egg Frittata! This plant-based twist on the traditional frittata is brimming with vibrant flavors and wholesome ingredients, making it the perfect centerpiece for a nutritious and delicious meal. Crafted with protein-packed chickpea flour, creamy almond milk, and savory nutritional yeast, this recipe delivers a fluffy, egg-like texture that’s completely vegan. A medley of fresh vegetables—including tender zucchini, sweet cherry tomatoes, and nutrient-rich baby spinach—adds bursts of color and flavor to every bite. Enhanced with aromatic garlic powder, turmeric, and fresh basil, this oven-baked masterpiece is easy to prepare and ready in no time. Whether enjoyed warm on its own or paired with a crisp side salad, this frittata is a celebration of healthy eating and irresistible taste. Perfect for breakfast, brunch, or even a quick dinner, it’s a flavorful way to embrace plant-based living!
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Recipe Information
Ingredients
- 1 cup chickpea flour
- 1 cup unsweetened almond milk
- 2 tablespoons nutritional yeast
- 0.5 teaspoon turmeric powder
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 medium red bell pepper, diced
- 1 small zucchini, sliced
- 1 cup baby spinach
- 1 cup cherry tomatoes, halved
- 2 tablespoons fresh basil, chopped
Instructions
Preheat your oven to 400°F (200°C).
In a large mixing bowl, whisk together the chickpea flour, almond milk, nutritional yeast, turmeric, garlic powder, salt, and black pepper until smooth. Set aside to let the batter thicken.
Heat a tablespoon of olive oil in an oven-safe non-stick skillet over medium heat. Add the chopped onion and sauté for about 5 minutes, until it becomes translucent.
Add the red bell pepper and zucchini to the skillet, cooking for another 3-4 minutes until they are slightly softened.
Stir in the spinach and cherry tomatoes, and cook for an additional 2 minutes until the spinach wilts.
Pour the chickpea flour batter evenly over the vegetables in the skillet, spreading with a spatula if necessary, and ensure it covers everything evenly.
Cook on the stovetop for about 5 minutes until the edges begin to set.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the center is firm and the top is lightly golden.
Remove the frittata from the oven and let it cool for a few minutes before garnishing with fresh basil.
Slice and serve warm, either by itself or with a side salad.
Nutrition Facts
Calories |
244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.0 g | 13% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 321 mg | 14% | |
| Total Carbohydrate | 29.5 g | 11% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 9.2 g | ||
| Protein | 10.7 g | 21% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 169 mg | 13% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 729 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
