Vegan Classic Vegetable Frittata
This Vegan Classic Vegetable Frittata is a flavor-packed, plant-based twist on the traditional brunch favorite, perfect for a healthy breakfast, light lunch, or satisfying dinner. Made with protein-rich chickpea flour and a medley of vibrant veggies like red bell peppers, zucchini, cherry tomatoes, and spinach, this recipe is as wholesome as it is delicious. Nutritional yeast and kala namak (black salt) lend the frittata a rich, cheesy, and egg-like flavor, while fresh basil brings a burst of freshness to every bite. This one-skillet recipe is not only gluten-free and dairy-free but also incredibly easy to prepare, with just 20 minutes of prep time and a quick bake in the oven. Whether you're hosting a weekend brunch or meal-prepping for the week, this golden, savory frittata is sure to become a go-to favorite!
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Recipe Information
Ingredients
- 1 cup chickpea flour
- 2 tablespoons nutritional yeast
- 1 teaspoon baking powder
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon black salt (kala namak)
- 0.25 teaspoon black pepper
- 1 cup unsweetened almond milk
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 1 cup cherry tomatoes, halved
- 1 cup spinach, chopped
- 2 cloves garlic, minced
- 0.25 cup fresh basil, chopped
Instructions
Preheat your oven to 375°F (190°C).
In a medium bowl, whisk together chickpea flour, nutritional yeast, baking powder, turmeric, black salt, and black pepper.
Gradually whisk in the almond milk until you have a smooth batter. Set aside.
Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium heat.
Add the diced onion and sauté until translucent, about 4 minutes.
Stir in the red bell pepper and zucchini, sautéing for another 5 minutes until softened.
Add the cherry tomatoes and garlic, cooking for an additional 2 minutes.
Stir in the spinach until it wilts, then turn off the heat.
Pour the chickpea flour batter evenly over the vegetables in the skillet.
Sprinkle the chopped basil over the top.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, until the frittata is firm in the center and golden on top.
Allow the frittata to cool for 5 minutes before slicing.
Serve warm and enjoy!
Nutrition Facts
Calories |
997 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.1 g | 53% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1737 mg | 76% | |
| Total Carbohydrate | 116.3 g | 42% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 30.7 g | ||
| Protein | 45.1 g | 90% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 826 mg | 64% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 3129 mg | 67% | |
*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.
