Vegan Vegetable Frittata

Elevate your brunch game with this vibrant Vegan Vegetable Frittata, a plant-based take on a classic favorite that's bursting with flavor and nutrients. Made with chickpea flour as the base, this egg-free frittata boasts a velvety, protein-rich texture complemented by a medley of sautéed vegetables, including tender zucchini, sweet bell peppers, earthy spinach, and juicy cherry tomatoes. The addition of turmeric and kala namak imparts a golden hue and an authentic "eggy" flavor, while nutritional yeast adds a subtle cheesy note. Perfectly baked until golden and garnished with fresh parsley, this vegan frittata is ideal for breakfast, brunch, or a light dinner. Gluten-free, dairy-free, and packed with wholesome ingredients, it's as versatile as it is delicious. Serve it warm or at room temperature for a crowd-pleasing dish that even non-vegans will love!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

In a large mixing bowl, combine the chickpea flour, nutritional yeast, baking powder, turmeric, kala namak (if using), sea salt, and ground black pepper.

Step 3

Gradually whisk in the unsweetened plant-based milk until you have a smooth batter. Set the batter aside to rest.

Step 4

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.

Step 5

Add the chopped red bell pepper, zucchini, and a pinch of salt. Cook for 5-6 minutes, stirring occasionally, until the vegetables are tender.

Step 6

Stir in the spinach leaves and cook for an additional 1-2 minutes until wilted. Remove the skillet from heat and set aside.

Step 7

Fold the cooked vegetables (except cherry tomatoes) into the batter, mixing well to evenly combine.

Step 8

Pour the batter into the prepared pie dish and smooth out the top with a spatula.

Step 9

Top the batter with halved cherry tomatoes, pressing them in gently. Drizzle the remaining 1 tablespoon of olive oil over the top.

Step 10

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.

Step 11

Let the frittata cool for 5-10 minutes before slicing. Garnish with fresh parsley before serving.

Step 12

Serve warm or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition Facts

Serving size	(1165.9g)

Amount per serving	% Daily Value*
Calories	1027.7

Total Fat 40.7g	0%
Saturated Fat 5.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2931.9mg	0%
Total Carbohydrate 126.0g	0%
Dietary Fiber 28.6g	0%
Total Sugars 35.5g
Protein 45.8g	0%

Vitamin D 100.0IU	0%
Calcium 588.3mg	0%
Iron 13.6mg	0%
Potassium 3354.9mg	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: 34.8%

Protein: 17.4%

Carbs: 47.8%