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!
Get More Healthy Recipes with SnapCalorie
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 |
975 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.7 g | 51% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1284 mg | 56% | |
| Total Carbohydrate | 117.7 g | 43% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 36.7 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 677 mg | 52% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2914 mg | 62% | |
*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.
