Vegan frittata is an easy protein-rich recipe with chickpea flour, ready in 15 minutes on the stovetop or in the oven.
For more chickpea flour recipes, see our savory chickpea muffins, Italian farinata recipe, egg-free carbonara, and zucchini pie.
Introduction
Our vegan frittata is similar to an Italian egg-based frittata, but we substitute chickpea flour for eggs.
The combination of zucchini and red onion is perfect for spring, summer. In autumn and winter you can make it with mushrooms and kale instead.
When Louise is not looking, I like to stir a handful of vegan feta cheese in the batter to make it even more delicious. So good! 🤤
For even more flavor, you can add nutritional yeast, garlic powder, onion powder, fresh herbs such as fresh parsley and cilantro, or dried herbs like oregano and thyme.
You can serve the frittata as a starter, side dish, and for a healthy breakfast, but we usually make it a last-minute for a quick and easy dinner.
For example, we love it next to white bean dip and tzatziki sauce.
We are sure you’ll love this vegan frittata recipe as it’s soft, tender, and protein-rich. It’s free from most allergens as there are no eggs, soy, or dairy.
How to make vegan frittata
Step 1: Cook vegetables.
Cut a medium zucchini into thin discs and thinly slice a red onion.
Heat the olive oil in a large skillet and sauté onion and zucchini for 5 to 10 minutes or until soft. Season with salt and black pepper.
If you use other veggies, do the same and cook them first with a bit of olive oil.
Step 2: Make the batter.
Blend chickpea flour, water, a pinch of salt and pepper, extra virgin olive oil. Optionally, you can add a pinch of Kala Namak for an eggy taste and nutritional yeast for flavor.
Add mixture to a mixing bowl and stir in zucchini and onions.
Step 3: Cook the frittata.
Heat the olive oil in a non-stick pan. Pour in mixture and spread veggies on a single layer across the pan.
Cook over medium-low heat for 4 minutes without touching it.
Then, before turning it over, ensure it’s not sticking to the pan by rocking it forward and back.
Slide frittata onto a large plate then turn it back into the pan and cook it for another two to three minutes at most without letting it get too dry.
To turn it back into the pan, put the pan upside down on the plate, then turn them simultaneously. Watch our video linked above to see the technique.
Step 4: Serving suggestions.
Cut the vegan frittata into slices and serve as an appetizer, main course, or side dish.
Louise and I love it with confit tomatoes, caramelized onions, olive tapenade and slices of homemade bread.
Tips
- Blend the chickpea flour batter for a smoother, creamier vegan frittata.
- Use a clean pan to avoid burning.
- Preheat the pan with oil, then cook the batter on low heat to ensure even cooking without burning.
Frequently Asked Questions
To bake a vegan frittata, preheat the oven to 390°F (200°C) and add 1 tsp of baking powder to the batter.
Use a parchment-lined, lightly oiled cake pan (9×9 inches or similar). Pour in the batter, evenly distribute the veggies, and bake for about 18 minutes. Adjust time as needed based on your oven.
You can make vegan frittata with most vegetables. Some of our favorite combinations are:
– Mushrooms and kale in autumns and winter.
– Broccoli or cauliflower in winter.
– Red onion and potatoes any time of the year.
– Halved cherry tomatoes and fresh herbs in summer and early autumn.
– Red bell peppers, fresh spinach, and sun-dried tomatoes from spring to autumn.
It’s best to make vegan frittata with chickpea flour, also known as garbanzo bean flour.
Substitute red lentil flour or fava bean flour. The recipe does not work with soy or regular wheat flour.
Store leftovers in an airtight container in the fridge for a few days or freeze for up to 3 months. Thaw at room temperature for 30 minutes, then reheat in the microwave for 1–2 minutes
More easy vegan recipes
Are you in the mood for more easy and delicious vegan recipes? We think you’ll love:
If you tried this vegan frittata or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Vegan Frittata
Ingredients
- 1 cup chickpea flour
- 1 cup water
- 2 tablespoons olive oil
- ½ teaspoon salt
- 2 twists black pepper
- ⅓ teaspoon kala namak optional for the eggy flavor.
- 1 zucchini cut into discs + ½ cup of water
- 1 red onion thinly sliced
Instructions
- COOK VEGETABLES: Slice 1 zucchini into thin rounds and 1 red onion into thin strips.Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and zucchini, sautéing for 5 to 10 minutes until softened. Season with ½ teaspoon salt and 2 twists black pepper.If using other vegetables, follow the same process—sauté them first in a bit of olive oil.
- MAKE BATTER: Blend 1 cup chickpea flour, 1 cup water a pinch of salt and pepper.Optionally, you can add ⅓ teaspoon kala namak for an eggy taste and 2 tablespoons nutritional yeast for flavor.Add mixture to a mixing bowl and stir in zucchini and onions.
- SKILLET: Heat 2 tablespoons olive oil oil in a non-stick pan over medium-low heat. Pour in the mixture and spread the vegetables evenly in a single layer.Cook for 4 minutes without stirring. Before flipping, gently rock the pan back and forth to ensure the frittata isn’t sticking.Carefully slide the frittata onto a large plate. To flip it, place the pan upside down over the plate, then turn them over together. Return the frittata to the pan and cook for another 2–3 minutes, making sure it doesn’t dry out.For a visual guide, check out our linked video.
- OVEN-BAKED: Preheat oven to 390°F (200°C) and add 1 tsp of baking powder to the batter.Use a parchment-lined, lightly oiled cake pan (9×9 inches or similar).Pour in the batter, evenly distribute the veggies, and bake for about 18 minutes. Adjust time as needed based on your oven.
Video
Notes
- Zucchini and Onion: You can make vegan frittata with most vegetables. Some of our favorite combinations are:
- Mushrooms and kale in autumns and winter.
- Broccoli or cauliflower in winter.
- Red onion and potatoes any time of the year.
- Halved cherry tomatoes and fresh herbs in summer and early autumn.
- Red bell peppers, fresh spinach, and sun-dried tomatoes from spring to autumn.
- Chickpea flour: substitute fava bea flour or red lentil flour. Won’t work with all-purpose flour.
- Make Ahead: Prepare this recipe up to a few days in advance for meal prep or to take to picnics and potlucks. Serve it at room temperature or reheat in the microwave for 1 minute.
- Refrigerator: Store leftovers in an airtight container in the fridge for a few days.
- Freezer: Cool completely, transfer to a freezer-friendly bag, and freeze for up to 3 months.
- Thaw & Reheat: Thaw at room temperature for 30 minutes, then microwave for 1–2 minutes to reheat.
Nutrition
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I used the spinach and mushroom suggestion and found it to be very bland.
I did put cheddar cheese on top.
It needs some kind of a sauce to help with flavor.