Vegan Egg Frittata
This versatile vegan egg frittata is packed with plant-based proteins, making it a nutritious, delicious, and satisfying meal. Whether you're having it for breakfast, brunch, or a light dinner, it’s customizable with your favorite vegetables, herbs, and spices. Plus, it can be made in advance and frozen for later use.
Equipment
- 9-inch non-stick skillet or pie dish
- Food processor or blender
- Measuring cups and spoons
- Silicone muffin inserts (optional for individual servings)
- Mandoline slicer (optional for even veggie slicing)
- High-quality chef’s knife
Ingredients
- For the base:
- 1.5 cups water
- 1 cup chickpea flour
- 2 tablespoons tapioca flour/starch
- 2 tablespoons nutritional yeast
- 1 teaspoon kala namak black salt
- 1/4 teaspoon black pepper
- For the veggies:
- 1 cup zucchini diced
- 1/2 cup onion diced
- 1 tablespoon cooking oil
Instructions
- Prepare the base: In a blender or food processor, combine the water, chickpea flour, tapioca flour/starch, nutritional yeast, kala namak, and black pepper. Blend until smooth and well-mixed.
- Cook the veggies: Heat the oil in a non-stick skillet over medium heat. Add the diced zucchini and onions, and cook for about 5 minutes until soft.
- Mix everything: Pour the blended batter into the skillet with the cooked veggies. Stir gently to combine.
- Bake: Preheat your oven to 375°F (190°C). Bake the frittata in the skillet for 18-22 minutes until the center is set and the edges are golden.
- Cool and serve: Allow the frittata to cool slightly before slicing and serving.
Notes
Customization: Feel free to add your favorite vegetables such as mushrooms, spinach, bell peppers, or tomatoes. You can also add plant-based proteins like tofu or tempeh for extra nutrition.
Storage: Refrigerate leftovers in an airtight container for up to 4 days. To reheat, place slices in a preheated 350°F oven for 10-15 minutes. Alternatively, microwave individual portions for 1-2 minutes.
Freezing: Freeze cooled frittata in an airtight container or wrapped in foil for up to 3 months. Thaw overnight in the fridge before reheating.
Storage: Refrigerate leftovers in an airtight container for up to 4 days. To reheat, place slices in a preheated 350°F oven for 10-15 minutes. Alternatively, microwave individual portions for 1-2 minutes.
Freezing: Freeze cooled frittata in an airtight container or wrapped in foil for up to 3 months. Thaw overnight in the fridge before reheating.