Vegan Spinach Frittata
Elevate your breakfast game with this flavorful Vegan Spinach Frittata, a plant-based twist on a classic favorite! Packed with nutrient-rich ingredients like chickpea flour, fresh spinach, and cherry tomatoes, this frittata is a protein-filled delight that's perfect for brunch, lunch, or dinner. The black salt (Kala Namak) adds a subtle egg-like flavor, while turmeric lends a vibrant golden hue and anti-inflammatory benefits. Lightly sautéed onions and garlic bring aromatic depth, complemented by a creamy chickpea batter that bakes into a firm yet tender texture. Ready in under 45 minutes, this recipe is quick, easy, and oven-baked for fuss-free preparation. Garnish with fresh parsley for an extra burst of flavor and serve warm for a satisfying meal that's as wholesome as it is delicious! Vegan, gluten-free, and packed with plant-powered goodness—this frittata will become a staple in your kitchen.
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Recipe Information
Ingredients
- 1 cup chickpea flour
- 2 tablespoons nutritional yeast
- 1 teaspoon baking powder
- 0.5 teaspoon turmeric powder
- 0.75 teaspoon black salt (Kala Namak)
- 0.5 teaspoon ground black pepper
- 1.25 cups water
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic cloves, minced
- 2 cups fresh spinach, chopped
- 0.5 cup cherry tomatoes, halved
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease an oven-safe, non-stick skillet or baking dish with a small amount of olive oil.
In a medium mixing bowl, whisk together the chickpea flour, nutritional yeast, baking powder, turmeric powder, black salt, and ground black pepper.
Gradually add water to the dry ingredients while whisking continuously to form a smooth batter. Set aside to allow the batter to hydrate and thicken slightly.
Heat the olive oil in the skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Add the chopped spinach and sauté for 2-3 minutes until wilted. Mix in the cherry tomatoes and remove from heat.
Pour the chickpea flour batter evenly over the vegetables in the skillet, spreading gently with a spatula to ensure even coverage.
Place the skillet in the preheated oven and bake for 20-25 minutes, or until the frittata is firm in the center and lightly golden on the edges.
Remove the frittata from the oven and let it cool for 5 minutes before slicing. Garnish with fresh parsley if desired.
Serve warm and enjoy your Vegan Spinach Frittata!
Nutrition Facts
Calories |
753 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.1 g | 30% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2110 mg | 92% | |
| Total Carbohydrate | 100.3 g | 36% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 20.2 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 248 mg | 19% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2335 mg | 50% | |
*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.
