Asparagus Vegan Frittata [Oil Free]

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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.

Vegan frittata in pie plate with asparagus and red peppers inside.

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!
Ingredients
Instructions
Variations
Storage
Expert Tips
More vegan breakfast recipes
📖 Recipe
FAQ

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.

Slice of vegan frittata in plate with fork beside it.

Ingredients

Here’s what you’ll need to make our tasty vegan frittata.

Bowl of chickpea flour, cutting board with veggies, and plate of spices. — *See recipe card for quantities*

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.)

Cutting board with chopped asparagus, mushrooms, and peppers.

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)

Pie plate with chickpea flour batter and veggies inside.

Stir in the chopped veggies and transfer to a pie plate or similar oven-safe dish. (photo 3)

Pie plate with uncooked vegan frittata inside.

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.

Slice of chickpea frittata in plate with remainder in pie plate behind.

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

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FAQ

Is there a substitute for chickpea flour?

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.

Can I make my own chickpea 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!)

Can I make vegan frittata ahead of time?

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.