A vegan frittata featuring asparagus, peppers and mushrooms with an eggy chickpea flour batter. It’s packed with flavour, and simple to prepare. This will make the perfect addition to your vegan brunch or breakfast.
This recipe was originally published in April 2019. It has been updated for content and photos.
Just like my savoury muffins, this vegan frittata uses chickpea flour as its base, it’s low in calories, wonderfully flavourful, and simple to prepare.
It’s filling, it’s wholesome, and it’s incredibly delicious. Serve it for breakfast or brunch with a side of baked beans, and home fries.
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Why you’ll love it!
- Chickpea flour works wonders here. It’s the right colour, it’s protein-packed, and it delivers big flavour! So yes, you CAN make a vegan frittata without tofu and without the highly processed “just egg”.
- The black salt (also known as Kala Namak) maximizes the eggy flavour. If you haven’t used black salt before, it’s quite a magical ingredient. (It smells like eggs and it tastes like them too!)
- It’s versatile! Switch up the veggies and spices for a new twist each time.
- Wholesome: This dish is made using nutrient-dense ingredients, so you can feel great about serving this for breakfast, brunch, or dinner.
- Allergen friendly! This vegan frittata recipe is not only dairy-free, egg-free, and plant-based, but it’s also gluten-free, soy-free, and nut-free.
Ingredients
Here’s what you’ll need to make our tasty vegan frittata.
- Chickpea flour: This makes up the base of your vegan frittata for a protein-packed and nutrient-dense option.
- Veggies: I like a combo of asparagus, mushrooms and red bell peppers, but you may use any veggies you have on hand. Just stick to 2 cups worth of chopped vegetables of your choice.
- Spices: Nutritional yeast, garlic powder, onion powder, parsley, turmeric, salt, pepper, red pepper flakes, and of course, black salt. You may adjust any of the seasonings to your taste, or sub as you’d like.
Instructions
(This is a summary with step-by-step photos, full recipe measurements and instructions are in the recipe card below.)
Start by chopping your veggies, for about two cups worth. Set aside. (photo 1)
Add all the dry ingredients to a bowl with the water and whisk to combine. (photo 2)
Stir in the chopped veggies and transfer to a pie plate or similar oven-safe dish. (photo 3)
Smooth out the top with a silicone spatula before baking. (photo 4)
NOTE: Grease your dish with vegan butter or oil if needed, or line it with parchment paper to prevent sticking.
Bake the vegan frittata in your preheated oven for 30-35 minutes, or until a toothpick inserted in the middle comes out mostly clean.
Then let it rest for at least 15 minutes (but a little longer is better) before slicing and serving.
The rest time will firm up your dish, making it easier to slice.
Variations
Stick to a chickpea flour base, but switch up the spices and veggies according to your taste and whatever you have on hand.
Some veggies to try:
- Cherry, grape, or diced roma tomatoes.
- Sliced or spiralized zucchini.
- Green onion, Spanish onion, red onion, or leek.
- Steamed bite-size broccoli florets.
- Sautéed spinach, kale, rapini, or swiss chard.
- Fresh herbs like parsley, thyme, dill, or mint.
You may also add some shredded meltable vegan cheese to the mix.
Storage
Keep leftovers in the refrigerator in an airtight container for 3-4 days. You may reheat them on the stovetop or enjoy them cold from the fridge.
Expert Tips
- You may use any veggies you like but don’t use more than 2 cups of chopped veggies.
- Do not overcook your frittata. For best results and texture, bake until a toothpick inserted in the middle comes out mostly clean, but NOT completely dry. It will continue to set as it cools.
- Let the frittata rest at room temperature for at least 15 minutes (a little longer is better) before slicing and serving. The cool-down time will help your omelette firm up and make the texture, just right. 😉
More vegan breakfast recipes
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Buon appetito
Rosa
📖 Recipe
Equipment
Ingredients
- ½ cup red bell pepper diced
- ½ cup mushrooms diced
- 1 cup asparagus ends trimmed, and cut into 1" pieces (if your asparagus are very thick, also cut in half lengthwise)
- 1.5 cups chickpea or garbanzo flour
- 1.5 cups water
- ¼ cup nutritional yeast optional, but recommended for added flavour
- 1.5 teaspoon garlic powder
- 1.5 teaspoon onion powder
- 1 teaspoon dried parsley
- 1 teaspoon sea salt
- ½ teaspoon turmeric
- ½ teaspoon black pepper optional, but recommended
- ½ teaspoon chili flakes optional, but recommended
- ½ teaspoon black salt optional, but highly recommended
Instructions
- Preheat your oven to 375℉/190℃ and grease a 9" pie plate or line it with parchment paper.
- Chop your veggies and set aside. Use two cups of your favourite veggies.
- Place all the remaining ingredients in a medium mixing bowl and whisk to combine. Then stir in the chopped veggies.
- Transfer the mixture to your pie plate and smooth out the top with a silicone spatula. Bake for 30-35 minutes, until the edges are brown and the middle is set. A toothpick inserted in the middle should come out mostly clean, but not completely dry.
- Remove from the oven and let cool for at least 15 minutes before slicing and serving. As the frittata cools it will further set and slice easier.
Notes
- You may use any veggies you like but don’t use more than 2 cups of chopped veggies.
- Do not overcook your frittata. For best results and texture, bake until a toothpick inserted in the middle comes out mostly clean, but NOT completely dry. It will continue to set as it cools.
- Let the frittata rest at room temperature for at least 15 minutes (a little longer is better) before slicing and serving. The cool-down time will help your omelette firm up and make the texture, just right. 😉
Nutrition
FAQ
There is no substitute for chickpea flour here. But you should have no trouble finding some in any health food store, or Indian market. Note, it may also be called garbanzo bean flour.
Yes, absolutely. I always make my own from dry, uncooked chickpeas. If you have a powerful blender, like a Vitamix, you may grind raw chickpeas into flour in about 1 minute or less. (NOTE: It will be very loud!)
Yes. In fact, it’s best to plan ahead to give it time to set and firm up before slicing and serving. You may serve warm, at room temperature, or chilled from the fridge.
wendy says
could you put the batter in muffin tin to make individual servings?
Rosa says
I haven’t tried that, but I don’t see why not. 🙂
Geo says
This came out really delicious! I liked that it didn’t contain oil (so many recipes like this call for several tablespoons of it). It was perfectly tasty without it. Had better flavor than the last one like this I made from a different recipe. I’m not sure if it’s because of this time I used besan flour ( made from brown chickpeas) instead of chickpea flour ( from white chickpeas). I purchased it by accident but I think it has a slightly better, less bitter flavor. Thanks for this easy, healthy vegan recipe which I will definitely make again. 👍😋
Rosa says
Thrilled you enjoyed the vegan frittata, Geo. Thanks very much for taking the time to leave a review and share your process with us. 🙂
Dana Lasswell says
Delish and easy to modify! Chickpea flour will never be the eggs I used to consume, but such a perfect plant-powered alternative in this recipe! I used all Kala Namak salt for eggy flavor. Thanks!
Rosa says
You’re welcome Dana. So happy you enjoyed it. 🙂
Gina says
I really liked this recipe and would do again. But I have to admit that I struggle with figuring out if it was “cooked” enough because the consistency changes after it cools. It was delicious as left overs as well.
Rosa says
Glad you enjoyed Gina!
Patricia says
WOW! This is incredibly simple, versatile, and DELICIOUS. I left out the chili flakes for the kiddo and then added pickled jalapeño on top of mine. Sooo goood! Will be a weekly breakfast staple in our house now.
Rosa says
Thanks so much for sharing Patricia! 🙂