asparagus frittata cooked in pan on cutting board
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5 from 7 votes

Chickpea Asparagus Frittata [Vegan+GF+Oil Free]

Perfect for brunch, this eggless asparagus frittata uses chickpea flour in place of eggs to make an allergen friendly, delicious omelette for all to enjoy.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Breakfast, Main Course
Cuisine: American, Italian
Keyword: gluten free, nut free, oil free, sugar free, vegan
Servings: 8 Slices
Calories: 141kcal
Author: Rosa


  • 1 leek quartered lengthwise & thinly sliced
  • 1 red onion thinly sliced
  • 1 bunch asparagus ends trimmed, then cut into 1" pieces (if your asparagus are very thick, also cut in half lengthwise)
  • 2 cups chickpea/garbanzo flour
  • 4 cups water
  • 1 tsp sea salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp turmeric


  • Preheat your oven to 375 degrees F.
  • Add your leek, onion, and asparagus with a tablespoon or two of water to a deep, 12" nonstick, oven safe pan. Sprinkle with salt and pepper and sauté the veggies until softened, about 5 minutes, adding more water as needed to prevent sticking. Remove from heat and set aside.
  • Meanwhile, combine all remaining ingredients in a large bowl and whisk well to combine. Pour this mixture into your pan and place in the center of your oven. Bake for 40-45 minutes, until edges are brown and the middle is set.
  • Remove from the oven and let cool for at least 30 minutes before slicing and serving. As the frittata cools to room temperature, it will further set and make slicing easier.


Serve your frittata at room temperature, or chilled.
Allow your frittata to rest for at least 30 minutes after baking for it to set. This time will help firm up the frittata, making the texture just right, and also easier to slice.


Calories: 141kcal | Carbohydrates: 22g | Protein: 8g | Fat: 2g | Sodium: 320mg | Potassium: 407mg | Fiber: 4g | Sugar: 5g | Vitamin A: 625IU | Vitamin C: 5.5mg | Calcium: 40mg | Iron: 3mg