Vegan Spinach and Cheese Frittata
Indulge in the savory delight of this Vegan Spinach and Cheese Frittata, a plant-based twist on the classic comfort dish that's packed with wholesome ingredients and bursting with flavor. Crafted with chickpea flour as the base, this egg-free frittata is seasoned with nutritional yeast, turmeric, and black salt for an irresistible umami kick. Fresh spinach and a hint of plant-based shredded cheese add vibrant color and creamy texture, while optional diced vegetables let you customize with your favorite flavors. Baked to golden perfection in under 30 minutes, this protein-rich dish is perfect for breakfast, brunch, or even dinner. Serve warm with a side salad or garnish with fragrant herbs for a stunning, satisfying meal. Easy to make, gluten-free, and loaded with nutrients, this vegan recipe is destined to be a family favorite.
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Recipe Information
Ingredients
- 1 cup Chickpea flour (also known as gram flour or besan)
- 1 cup Water
- 1 cup Unsweetened almond milk (or other plant-based milk)
- 3 tablespoons Nutritional yeast
- 0.5 teaspoons Turmeric powder
- 0.5 teaspoons Black salt (kala namak) or regular salt
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Onion powder
- 0.25 teaspoons Black pepper
- 2 cups Fresh spinach, roughly chopped
- 0.75 cup Plant-based shredded cheese (e.g., vegan cheddar or mozzarella)
- 1 teaspoons Olive oil (for greasing)
- 0.5 cup Optional: Diced vegetables (e.g., bell peppers, onions, or mushrooms)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9-inch pie pan or oven-safe skillet with 1 teaspoon of olive oil.
In a large mixing bowl, whisk together the chickpea flour, water, almond milk, nutritional yeast, turmeric powder, black salt (or regular salt), garlic powder, onion powder, and black pepper until smooth. Let the batter sit for 5 minutes to hydrate the chickpea flour.
Fold the chopped spinach and any optional diced vegetables into the batter. Stir until evenly combined.
Pour half of the batter into the prepared pie pan or skillet. Sprinkle half of the plant-based shredded cheese across the surface. Pour the remaining batter on top and sprinkle the rest of the cheese over the top layer.
Place the frittata in the preheated oven and bake for 25-30 minutes, or until the edges are golden and the center is set.
Remove from the oven and let the frittata cool slightly for 5-10 minutes to firm up before slicing.
Serve warm or at room temperature, garnished with fresh herbs or a side salad, if desired. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2061 mg | 90% | |
| Total Carbohydrate | 114.2 g | 42% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 18.8 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 1124 mg | 86% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 2489 mg | 53% | |
*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.
