Vegan Spinach Frittata

Elevate your plant-based brunch game with this Vegan Spinach Frittata, a savory dish that’s as wholesome as it is satisfying. Made with protein-packed chickpea flour, this recipe creates a fluffy, egg-free frittata infused with the earthy richness of turmeric, black salt (Kala Namak) for that classic eggy flavor, and nutritional yeast for a subtle cheesy kick. Fresh spinach, sweet cherry tomatoes, and aromatic garlic come together to add bursts of flavor and vibrant color to every bite. Perfectly baked to golden perfection, this gluten-free and soy-free frittata is a breeze to prepare in just 40 minutes. Whether served warm with a sprinkle of fresh parsley or paired with a crisp side salad, this dish is a nutritious, crowd-pleasing centerpiece for breakfast, brunch, or even a light dinner.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

In a medium mixing bowl, whisk together the chickpea flour, nutritional yeast, baking powder, turmeric powder, black salt, and ground black pepper.

Step 3

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.

Step 4

Heat the olive oil in the skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened and translucent.

Step 5

Stir in the minced garlic and cook for another minute until fragrant.

Step 6

Add the chopped spinach and sauté for 2-3 minutes until wilted. Mix in the cherry tomatoes and remove from heat.

Step 7

Pour the chickpea flour batter evenly over the vegetables in the skillet, spreading gently with a spatula to ensure even coverage.

Step 8

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.

Step 9

Remove the frittata from the oven and let it cool for 5 minutes before slicing. Garnish with fresh parsley if desired.

Step 10

Serve warm and enjoy your Vegan Spinach Frittata!

Nutrition Facts

Serving size	(763.1g)

Amount per serving	% Daily Value*
Calories	753.3

Total Fat 23.1g	0%
Saturated Fat 3.1g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 2110.0mg	0%
Total Carbohydrate 100.3g	0%
Dietary Fiber 21.8g	0%
Total Sugars 20.2g
Protein 40.1g	0%

Vitamin D 0IU	0%
Calcium 247.6mg	0%
Iron 11.7mg	0%
Potassium 2335.4mg	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: 27.0%

Protein: 20.8%

Carbs: 52.1%