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 vegan frittata muffins, this dish uses chickpea flour as its base, to make it egg free.
At only 137 calories for a generous slice, you’re going to love how this dish fits in with a healthy diet.
It’s filling, it’s wholesome, and it’s incredibly flavourful and delicious.
The secrets to vegan frittata
For starters, chickpea flour works wonders here. It’s the right colour, it’s protein packed, and it really delivers big on flavour! So yes, for those of you wondering, you CAN make a vegan frittata without tofu.
Secondly, don’t skip the black salt. I highly recommend it to maximize that egg flavour.
If you haven’t used black salt before (also known as Kala Namak), it’s quite a magical ingredient.
It smells like eggs and it tastes like them too!
How to make it
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Gather your ingredients. You’ll need chickpea flour, a variety of spices and seasoning and about 2 cups worth of chopped veggies.
I like asparagus, mushrooms and red pepper, but you may sub for whatever you have in your fridge.
First, dice and chop your veggies and set aside. (photo 1)
Next, add ALL the dry ingredients to a mixing bowl. Your flour and all the seasoning. Then pour in the water and whisk to combine. (photos 2-3)
Now add the chopped veggies to the bowl with your vegan frittata batter and mix well with a silicone spatula. (photo 4)
Transfer the mixture to a greased or parchment lined pie plate and smooth out the top with a spatula. (photos 5-6)
Then bake in your preheated oven for about 30-35 minutes, or until a toothpick inserted in the middle comes out mostly clean. (photo 7)
Once baked, make sure to let your vegan frittata rest for at least 15 minutes (but a little longer is even better) before slicing and serving.
The rest time will firm up your dish, making it easier to slice.
Common Questions
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.
Leftovers keep refrigerated in a sealed container for 3-4 days. You may reheat on stove top or enjoy chilled.
Expert Tips
- You may sub any of the veggies to suit your preference, 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 your frittata rest at room temperature for at least 15 minutes (a little longer is even better) before slicing and serving. The cool down time will help your omelet firm up and make the texture, just right.
More vegan breakfast recipes
- The Easiest Fluffiest Vegan Pancakes Ever
- Air Fryer Hash Browns From Scratch
- Banana Almond Flour Muffins
- Strawberry Banana Bread
- Sweet Hummus Fruit Dip
If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.
Buon appetito,
Rosa
Equipment
Ingredients
- ½ cup diced red pepper
- ½ cup diced mushrooms
- 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 teaspoon sea salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- ½ teaspoon turmeric
- ½ teaspoon black pepper optional, but recommended
- ½ teaspoon chili flakes optional, but recommended
- ½ teaspoon black salt optional, but recommended
Instructions
- Preheat your oven to 375 degrees F 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.
- Add all remaining ingredients in a medium mixing bowl and whisk to combine. Then fold 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.
Gina
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
Glad you enjoyed Gina!
Patricia
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
Thanks so much for sharing Patricia! 🙂