Vegan Zucchini Frittata
Indulge in the hearty, plant-based goodness of this Vegan Zucchini Frittata—a savory and versatile dish perfect for breakfast, brunch, or a light dinner. Made with protein-packed chickpea flour and fresh zucchini, this egg-free frittata is beautifully seasoned with garlic, turmeric, and a touch of kala namak (black salt) for an irresistibly eggy flavor. Nutritional yeast adds a subtle cheesy note, while fresh herbs like parsley or basil lend a burst of freshness to every bite. Baked to golden perfection in a skillet, this gluten-free recipe is easy to prepare and ready in just 40 minutes. Serve it warm or at room temperature for a satisfying, nutrient-rich meal that’s sure to impress vegans and non-vegans alike!
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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
Directions
Step 1
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.
Step 2
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.
Step 3
In a mixing bowl, whisk together the chickpea flour, nutritional yeast, kala namak, baking powder, turmeric powder, ground black pepper, and garlic powder.
Step 4
Slowly add the water to the dry mixture, whisking constantly to form a smooth, lump-free batter.
Step 5
Fold in the grated zucchini, chopped onion, and fresh parsley or basil into the batter. Mix well to evenly distribute the ingredients.
Step 6
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.
Step 7
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.
Step 8
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
| Serving size | (802.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 948.1 |
| Total Fat 37.6g | 0% |
| Saturated Fat 5.5g | 0% |
| Polyunsaturated Fat 2.9g | |
| Cholesterol 0mg | 0% |
| Sodium 5033.1mg | 0% |
| Total Carbohydrate 115.3g | 0% |
| Dietary Fiber 20.2g | 0% |
| Total Sugars 43.1g | |
| Protein 39.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 165.2mg | 0% |
| Iron 9.2mg | 0% |
| Potassium 2269.2mg | 0% |
Source of Calories