Vegan Vegetable Frittata
This Vegan Vegetable Frittata is a plant-based twist on a classic favorite, offering a hearty, protein-packed dish that's perfect for breakfast, brunch, or a light lunch. Made with chickpea flour and infused with turmeric, nutritional yeast, and optional kala namak for an eggy flavor, this recipe delivers a savory depth without animal products. The vibrant mix of sautéed vegetables—zucchini, red bell pepper, spinach, and cherry tomatoes—adds texture, color, and freshness, while a garnish of parsley completes the dish. Baked to golden perfection, this frittata is firm, flavorful, and easy to slice, making it a crowd-pleasing option for any occasion. Ready in under an hour, this gluten-free, dairy-free meal is a wholesome and delicious way to enjoy simple ingredients in a satisfying way. Serve it warm or chilled, and enjoy leftovers with minimal effort.
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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 Kala namak (black salt, optional for eggy flavor)
- 0.5 teaspoon Sea salt
- 0.25 teaspoon Ground black pepper
- 1 cup Plant-based milk (unsweetened)
- 2 tablespoons Olive oil
- 2 Garlic cloves (minced)
- 1 medium Yellow onion (diced)
- 1 medium Red bell pepper (chopped)
- 1 small Zucchini (chopped)
- 2 cups Spinach leaves (roughly chopped)
- 1 cup Cherry tomatoes (halved)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish with olive oil or line it with parchment paper.
In a large mixing bowl, combine the chickpea flour, nutritional yeast, baking powder, turmeric, kala namak (if using), sea salt, and ground black pepper.
Gradually whisk in the unsweetened plant-based milk until you have a smooth batter. Set the batter aside to rest.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and diced onion, and sauté for 2-3 minutes until fragrant and softened.
Add the chopped red bell pepper, zucchini, and a pinch of salt. Cook for 5-6 minutes, stirring occasionally, until the vegetables are tender.
Stir in the spinach leaves and cook for an additional 1-2 minutes until wilted. Remove the skillet from heat and set aside.
Fold the cooked vegetables (except cherry tomatoes) into the batter, mixing well to evenly combine.
Pour the batter into the prepared pie dish and smooth out the top with a spatula.
Top the batter with halved cherry tomatoes, pressing them in gently. Drizzle the remaining 1 tablespoon of olive oil over the top.
Bake in the preheated oven for 30-35 minutes, or until the frittata is firm, golden, and slightly pulling away from the edges of the dish.
Let the frittata cool for 5-10 minutes before slicing. Garnish with fresh parsley before serving.
Serve warm or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
1028 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.7 g | 52% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2932 mg | 127% | |
| Total Carbohydrate | 126.0 g | 46% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 35.5 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 588 mg | 45% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 3355 mg | 71% | |
*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.
