Vegan Leek Frittata

Discover the ultimate brunch staple with this Vegan Leek Frittata—a plant-based twist on the classic dish, packed with flavor and nutrition! This egg-free frittata relies on protein-rich chickpea flour and black salt for a signature eggy flavor, while vibrant leeks, spinach, and juicy cherry tomatoes bring a medley of fresh, seasonal goodness. A hint of turmeric adds a warm golden hue, while nutritional yeast lends subtle cheesy undertones. Ready in just 40 minutes, this oven-baked frittata is not only easy to whip up but also gluten-free and soy-free, making it a perfect choice for a wholesome breakfast, brunch, or light dinner. Garnished with fragrant chopped parsley, it pairs beautifully with a crisp side salad or roasted potatoes for a complete, satisfying meal.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup chickpea flour (also known as besan or gram flour)
• 2 tablespoons nutritional yeast
• 1 teaspoon baking powder
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon black salt (kala namak, for an eggy flavor)
• 0.25 teaspoon ground black pepper
• 1 cup water
• 2 tablespoons olive oil
• 2 medium leeks, cleaned and sliced
• 2 cups spinach, roughly chopped
• 1 cup cherry tomatoes, halved
• 0.25 cup fresh parsley, chopped

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a medium mixing bowl, whisk together the chickpea flour, nutritional yeast, baking powder, turmeric powder, black salt, black pepper, and water until smooth. Set aside to let the batter rest and thicken.

Step 3

Heat 1 tablespoon of olive oil in an oven-safe skillet over medium heat. Add the leeks and cook for 4-5 minutes until they are softened and fragrant.

Step 4

Add the chopped spinach to the skillet and cook for an additional 2-3 minutes, until wilted.

Step 5

Stir in the halved cherry tomatoes and cook for another 1 minute.

Step 6

Pour the chickpea flour mixture into the skillet, ensuring it covers all the vegetables evenly. Gently stir to combine, then flatten the top with a spatula.

Step 7

Cook on the stovetop for 2-3 minutes, until the edges start to set.

Step 8

Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the frittata is firm in the center and slightly golden on top.

Step 9

Remove from the oven and allow to cool for 5 minutes before garnishing with chopped parsley.

Step 10

Slice and serve warm. Enjoy your vegan leek frittata!

Nutrition Facts

Serving size	(914.4g)

Amount per serving	% Daily Value*
Calories	952.6

Total Fat 37.8g	0%
Saturated Fat 5.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 1667.4mg	0%
Total Carbohydrate 117.4g	0%
Dietary Fiber 25.2g	0%
Total Sugars 25.1g
Protein 42.7g	0%

Vitamin D 0IU	0%
Calcium 451.9mg	0%
Iron 19.0mg	0%
Potassium 3164.2mg	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: 34.7%

Protein: 17.4%

Carbs: 47.9%