Vegan Zucchini Frittata
Savor the delicious simplicity of this Vegan Zucchini Frittata, a plant-based take on the classic Italian dish that's perfect for breakfast, brunch, or a light dinner. Made with protein-packed chickpea flour, fresh zucchini, and a medley of flavorful seasonings like nutritional yeast, turmeric, and garlic powder, this egg-free frittata is a satisfying and wholesome alternative. Kala namak (black salt) lends a touch of eggy authenticity, while fresh herbs like parsley or basil bring a burst of freshness. Quick to prepare and baked to golden perfection, this one-skillet recipe is both versatile and nutritious. Serve it warm or at room temperature, paired with a crisp side salad for a complete, vegan-friendly meal!
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Recipe Information
Ingredients
- 2 medium Zucchini
- 1 cup Chickpea flour
- 2 tablespoons Nutritional yeast
- 0.5 teaspoon Kala namak (black salt)
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Turmeric powder
- 0.25 teaspoon Ground black pepper
- 0.5 teaspoon Garlic powder
- 0.5 medium Onion, finely chopped
- 2 tablespoons Fresh parsley or basil, chopped
- 2 tablespoons Olive oil
- 0.75 cup Water
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch (23 cm) oven-safe skillet or baking dish with 1 tablespoon of olive oil.
Grate the zucchini using a box grater, place it in a clean kitchen towel, and squeeze out as much excess water as possible. Set aside.
In a mixing bowl, whisk together the chickpea flour, nutritional yeast, kala namak, baking powder, turmeric powder, ground black pepper, and garlic powder.
Slowly add the water to the dry mixture, whisking constantly to form a smooth, lump-free batter.
Fold in the grated zucchini, chopped onion, and fresh parsley or basil into the batter. Mix well to evenly distribute the ingredients.
Heat the remaining 1 tablespoon of olive oil in your prepared skillet over medium heat. Pour the batter into the skillet and spread it out evenly using a spatula.
Cook on the stovetop for 5 minutes to allow the bottom to set slightly. Transfer the skillet to the preheated oven and bake for 20 minutes, or until the top is firm and golden brown.
Remove the skillet from the oven and let the frittata cool for 5 minutes before slicing. Serve warm or at room temperature as desired.
Nutrition Facts
Calories |
948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.6 g | 48% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5033 mg | 219% | |
| Total Carbohydrate | 115.3 g | 42% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 43.1 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 165 mg | 13% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2269 mg | 48% | |
*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.
