Vegan Classic Vegetable Egg Frittata

Elevate your brunch game with this mouthwatering Vegan Classic Vegetable Egg Frittata, a plant-based twist on a timeless favorite! Made with a protein-packed chickpea flour batter and seasoned with nutritional yeast, garlic powder, and turmeric for a savory, "eggy" flavor, this frittata is both wholesome and satisfying. Loaded with vibrant vegetables like red bell pepper, zucchini, baby spinach, and juicy cherry tomatoes, each slice bursts with color and nutrition. A quick stovetop-to-oven method ensures a perfectly set, golden top, while fresh basil adds a fragrant, herby finish. Ready in just 45 minutes, this dairy-free, gluten-free, and egg-free dish is perfect for breakfast, lunch, or dinner. Serve it hot alongside a crisp side salad for a complete, nutrient-packed meal that everyone will love!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup chickpea flour
• 1 cup unsweetened almond milk
• 2 tablespoons nutritional yeast
• 0.5 teaspoon turmeric powder
• 1 teaspoon garlic powder
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 medium red bell pepper, diced
• 1 small zucchini, sliced
• 1 cup baby spinach
• 1 cup cherry tomatoes, halved
• 2 tablespoons fresh basil, chopped

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

In a large mixing bowl, whisk together the chickpea flour, almond milk, nutritional yeast, turmeric, garlic powder, salt, and black pepper until smooth. Set aside to let the batter thicken.

Step 3

Heat a tablespoon of olive oil in an oven-safe non-stick skillet over medium heat. Add the chopped onion and sauté for about 5 minutes, until it becomes translucent.

Step 4

Add the red bell pepper and zucchini to the skillet, cooking for another 3-4 minutes until they are slightly softened.

Step 5

Stir in the spinach and cherry tomatoes, and cook for an additional 2 minutes until the spinach wilts.

Step 6

Pour the chickpea flour batter evenly over the vegetables in the skillet, spreading with a spatula if necessary, and ensure it covers everything evenly.

Step 7

Cook on the stovetop for about 5 minutes until the edges begin to set.

Step 8

Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the center is firm and the top is lightly golden.

Step 9

Remove the frittata from the oven and let it cool for a few minutes before garnishing with fresh basil.

Step 10

Slice and serve warm, either by itself or with a side salad.

Nutrition Facts

Serving size	(968.4g)

Amount per serving	% Daily Value*
Calories	968.3

Total Fat 40.8g	0%
Saturated Fat 5.8g	0%
Polyunsaturated Fat 3.3g
Cholesterol 0mg	0%
Sodium 1469.8mg	0%
Total Carbohydrate 110.7g	0%
Dietary Fiber 24.8g	0%
Total Sugars 29.6g
Protein 42.5g	0%

Vitamin D 87.8IU	0%
Calcium 604.9mg	0%
Iron 11.4mg	0%
Potassium 2567.5mg	0%

*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.

Source of Calories

Fat: 37.5%

Protein: 17.3%

Carbs: 45.2%