Vegan frittata is an easy and delicious recipe you can make in 10 minutes on a pan or 18 minutes in the oven for a delightful breakfast, brunch, or as a light and nutritious meal.
Our recipe is without eggs and tofu. We use chickpea flour to make the batter. Once cooked, it is surprisingly similar to a classic frittata with eggs.
Vegan frittata is slightly crisp on the outside and soft and moist on the inside. And the best part is that you can add your favorite vegetables.
Table of Contents
Dietary Note: this recipe is suitable for a vegetarian, vegan, and gluten-free diet.
Frittata is a versatile egg-based Italian dish similar to an open omelet. You can make it with various seasonal vegetables in many variations.
Our vegan frittata is the same, except that we substitute chickpea flour for eggs.
We are sure you’ll love this vegan chickpea frittata recipe because it’s soft, moist, wholesome, and nutritious. It’s free from most allergens as there are no eggs; it’s soy-free and dairy-free.
Ingredients & Substitutions
Quantities are in the recipe box at the bottom of the page.
For the vegan frittata batter
Also known as garbanzo bean flour, it is the main ingredient in this recipe.
You can replace it with red lentil flour or fava bean flour, but stick to chickpea flour for best results.
This vegan frittata recipe does not work with soy or regular wheat flour.
We recommend extra virgin olive oil or regular olive oil to add some healthy fats to this dish and make it taste better.
Substitute avocado oil, melted coconut oil, or any other vegetable oil for extra virgin olive oil.
If you cook the frittata on a pan, you’ll need some oil to prevent the chickpea frittata from sticking.
A good option to reduce the amount of fat is to bake the vegan frittata in the oven.
Plain tap water is fine.
Salt and Black Pepper
Chickpea flour has a mild nutty flavor and needs salt to taste delicious.
We recommend sea salt or kosher salt for the best flavor and freshly ground black pepper.
Also, if you want to add an eggy flavor, you can use a pinch of Kala Namak, a black salt from India that tastes like egg.
Ideas for the filling
Like with egg frittata, you can use any vegetables of your choice to flavor this chickpea flour frittata.
Here, we show you a few classic Italian frittata fillings, but feel free to pick your favorite veggies.
One tip we can give you to make the best eggless vegan frittata recipe is to cook and season the vegetables before adding them to the batter.
Here are some vegetable combinations you can use:
- Zucchini and red onion: perfect for summer, when the zucchini is in season.
- Mushrooms and kale: perfect for autumn and winter.
- Broccoli or cauliflower: try it in winter, when those veggies are seasonal.
- Red onion and potatoes: delicious any time of the year.
- Halved cherry tomatoes and fresh herbs: In summer or autumn, it is best.
- Red bell peppers, fresh spinach, and sun-dried tomatoes: delicious from spring to autumn.
- Mixed vegetables: try sauteed onions + green bell pepper + diced sweet potatoes + corn, topped with sliced avocado, a squeeze of lime or lemon juice, a splash of hot sauce, and cilantro and dipped in salsa or marinara sauce.
For a more decadent recipe, stir a handful of melty vegan cheese in the batter.
We recommend adding a teaspoon of baking powder for the oven-baked version to make the frittata lighter and airier.
To add more flavor, try nutritional yeast flakes, garlic powder, onion powder, fresh herbs such as fresh parsley and cilantro, or dried herbs like oregano and thyme.
Spices like turmeric and curry powder also work well with this chickpea flour frittata.
There’s no need for cornstarch, arrowroot flour, firm tofu, or silken tofu for this egg-free frittata.
You’ll need a non-stick pan to cook the eggless batter. We don’t recommend using a cast iron skillet, as the batter will likely stick unless you use a ton of oil.
Our pan is 12 inches (28cm) in diameter.
We also recommend using an immersion hand blender or a regular blender to mix the batter for best results. If you don’t have that, a whisk or a fork will do just fine.
How to make vegan frittata
US cups + grams measurements in the recipe box at the bottom of the page.
We’ll show you three fillings: zucchini, broccoli, and mushroom. But, again, you can make this recipe with any veggies. The important thing is to cook and season them first.
Vegan frittata with zucchini
Cut a medium zucchini into thin discs. Thinly slice a red onion.
In a pan, add ½ cup of water, a finely sliced onion, and the sliced zucchini.
Cook on medium heat until the zucchini is soft and the water is gone – it should take about 5 to 10 minutes—season well with a pinch of salt and pepper.
Tip: For more flavor, you can cook them with a drizzle of extra virgin olive oil.
Add the zucchini to the bowl with the chickpea flour batter and stir with a fork.
Vegan frittata with broccoli
You will need about 250 grams or 9 ounces of broccoli. You can use both the broccoli florets and the stems.
Cut the broccoli into small pieces, then steam them for about 15 to 20 minutes until fork tender.
Alternatively, you can boil the broccoli for 10 minutes.
Mix the broccoli with olive oil, salt, and pepper, and break up the larger pieces with a fork.
Then, stir them in the batter.
Vegan frittata with mushrooms
Add a drizzle of olive oil and a crushed clove of garlic to a skillet.
Let the garlic fry for a minute, then add 7 ounces or 200 grams of sliced mushrooms and 2 ounces or 60 grams of chopped kale.
Season with salt and pepper and cook for about 10 minutes.
Add the mushrooms and kale to the batter.
Make the eggless batter
While your chosen vegetables cook, prep the batter for the frittata.
To a bowl, add 130 grams or 1 cup of chickpea flour, 240 grams or 1 cup of water, a pinch of salt, two twists of pepper, and 25 grams or 2 tablespoons of extra virgin olive oil.
Optionally, you can add Kala Namak (black salt) to give it an eggy flavor and a tablespoon or two of nutritional yeast, but these are not a must; we generally don’t add them.
Blend until you get a smooth, lump-free mixture, then stir in your chosen vegetables.
How to cook vegan frittata in a pan?
Heat the oil in a non-stick pan, then pour the batter mixture.
With a fork, arrange the vegetables on a single layer and spread them across the pan so they don’t just stay in the center.
Let the frittata cook over medium-low heat for 4 to 5 minutes without touching it.
Then, before turning it over, ensure it’s not sticking to the pan by rocking it forward and back.
Now slide it onto a plate, and 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 below to see the technique.
This vegan frittata recipe is simple, nutritious, and versatile. You can change the vegetables and have a different flavor.
How to cook vegan frittata in the oven?
Oven-baked vegan frittata is an even healthier alternative to our stovetop vegan frittata.
We liked the oven-baked version, too; it’s still soft, moist, and flavorful, one of the best vegan breakfast recipes.
Here’s how to cook it in the oven:
- Preheat the oven to 390°F or 200°C.
- Prepare the batter and the zucchini as described in the recipe instructions, but add 1 teaspoon of baking powder.
- Line the bottom of a cake pan with parchment paper and lightly oil the sides. We like to use a square cake pan, but any shape will do, even a muffin pan or oven-safe skillet.
Our pan’s dimensions are 9 inches x 9 inches (24cm by 24cm), and we used 1.5 cups of water and 1.5 cups of chickpea flour to make the batter.
- Pour the frittata batter into the cake pan, spread the veggies on a single layer, and bake for about 18 minutes. It can take a minute more or less, depending on the oven.
This frittata recipe is as versatile as it’s easy and delicious. You can serve it as an appetizer, main course, or side dish. If you have leftovers, you can even make a sandwich with it.
Vegan frittata as an appetizer
Cut the frittata into small squares and serve it alongside other small dishes, such as:
- Confit tomatoes
- Caramelized onions
- Olive tapenade
- Crostini or small cherry tomatoes bruschetta.
- Chickpea hummus or lentil hummus
- Olives, feta cheese or non-dairy feta, and tzatziki sauce
- Small bowls with marinara sauce, avocado spread, and eggplant dip.
Vegan frittata as a main course
This recipe is nutritious and fulfilling, and you can serve it as a healthy lunch or dinner. Try it:
- Next to a tomato cucumber salad in summer or a fennel orange salad in winter.
- Make a sandwich with it. Add a tablespoon of chipotle sauce, one of guacamole, a splash of hot sauce, a sliced tomato, and optionally some vegan mayo. It’s absolutely delicious.
- Have it in a wrap with lettuce, chipotle sauce, avocado spread, or chickpea hummus. Then add some roasted or microwaved sweet potatoes and a squeeze of lime, and enjoy.
Vegan frittata as a side dish
- Aloo gobi
- Potato curry
- Vegetable curry
- Tofu soup
- Carrot ginger soup
- Sweet potato soup
- Asparagus soup
Like egg frittata, our eggless vegan frittata is the queen of variations. You can add pretty much anything you like to it.
Our tip is always to cook and season the ingredients before adding them to the batter. Here are some examples of frittata variations that are popular.
Clean and cut the woody end of the asparagus, then cut each into four pieces and cook them on a pan with half an onion and a drizzle of olive oil for 5 minutes.
Season with salt and pepper, then add them to the chickpea frittata batter and proceed as instructed in the recipe box in step 4.
Check out our asparagus frittata.
Red onions frittata
Finely slice the onion (julienne style), then cook it for 10 minutes on a pan with a drizzle of olive oil.
When the pan gets dry, add some water to it.
Keep cooking till the onion is soft, season with salt and pepper, add it to the chickpea frittata batter, and proceed as instructed in the recipe box in step 4.
Peel and dice the potatoes, then cook them in lightly salted boiling water till soft but not mushy.
It should take about 8 to 10 minutes. Now add the potato to the chickpea batter.
Add a handful of finely chopped parsley, garlic powder, and onion powder. Optionally, add a tablespoon of nutritional yeast.
Then, season with salt and pepper and cook as described in the recipe box.
Check out our potato frittata recipe.
Use a blender
We recommend blending the chickpea flour batter with an immersion hand blender or with a regular blender.
We did many tests, and blending the batter gives the vegan frittata a smoother, creamier texture.
Season the vegetables
The trick for a flavourful frittata is to cook and season the vegetables before you add them to the chickpea flour batter.
The Italians do this when making an egg-based frittata, and it makes a world of difference.
Use a clean pan for the frittata
Do not cook the frittata in the same pan you cooked the vegetables (unless you wash it).
We tried doing it, but the frittata tends to burn this way. It’s better to cook it on a fresh, clean skillet.
Hot pan, low heat
To cook this vegan frittata perfectly, add some oil and wait until the pan is hot.
Only then put the batter in, and immediately lower the heat. The pan should be hot, but the frittata must cook slowly on low heat, or it will burn outside and be raw on the inside.
Don’t overcook it
The vegan frittata should be served slightly moist in the center; it tastes much better. So don’t let it dry out in the pan.
Frittata is an egg-based Italian dish similar to an omelet with additional ingredients, such as seasonal vegetables. Frittata in Italian translates roughly as “fried dish.”
The main difference between a frittata and an omelet is that in an Italian frittata, the ingredients are combined with the frittata batter before they are added to the pan.
Also, the ingredients are cooked and seasoned beforehand and not added raw and unseasoned. Finally, a frittata is left open and not closed in half like an omelet.
Use a non-stick pan with a tablespoon of olive oil to cook the frittata. You’ll get the best results this way.
You can put cream in a frittata if you want to. In Italy, some people do, and some don’t.
Frittata is best served as a complement to a big leafy green salad and a piece of wholegrain bread. This way, you’ll get a delicious and nutritionally balanced meal.
Alternatively, you can cut it into small squares and serve it as an appetizer.
Storage & Make Ahead
Make Head: you can make this vegan frittata recipe up to a couple of days in advance and use it for meal prep or bring it to picnics and potlucks. You serve it at room temperature or reheat it in a microwave for a minute.
Refrigerator: store vegan frittata leftovers in the fridge in an air-tight container for a few days.
Freezer: Let it cool down completely, transfer it into a freezer-friendly bag, and freeze it for up to 3 months.
Thaw & Reheat: thaw at room temperature for half an hour, then warm it up in the microwave for 1 to 2 minutes.
More Chickpea Recipes
These are some of our favorite recipes with chickpeas.
More recipes with chickpea flour
- Savory chickpea flour muffins
- Zucchini pie (like a French quiche)
- Homemade falafel
- Savory chickpea flour crepes with mushrooms and kale
- Farinata or Socca
- Zucchini fritters
- Vegan carbonara
- Fried eggplant with a chickpea flour batter.
Vegan frittata – no eggs, no tofu
- Non-stick pan 11 inches or 28cm
- Immersion hand blender or standing blender
For the frittata batter
- 1 cup chickpea flour or garbanzo bean flour.
- 1 cup water
- 2 tablespoons olive oil + 1 tbsp to cook it on the pan.
- ½ teaspoon salt
- 2 twists black pepper
- ⅓ teaspoon kala namak or black salt. Optional, for eggy flavor.
For the zucchini filling
- 1 medium zucchini cut into discs + ½ cup of water
- 1 medium red onion thinly sliced
- 1 pinch salt and pepper to taste
Variation: broccoli filling
- 9 ounces broccoli chop into small pieces, then steamed or lightly boiled
- 1 tablespoon olive oil extra virgin
- salt & pepper to taste
Variation: mushroom filling
- 7 ounces mushrooms any, chopped
- 2 ounces kale or spinach, chopped
- 1 clove garlic
- 1 tablespoon olive oil extra virgin
- salt & pepper to taste
COOK THE VEGGIES
- In a pan, add ½ cup of water, 1 medium zucchini (cut into discs) and 1 medium red onion (thinly sliced).Cook on medium heat until the zucchini is soft and the water is gone – it should take about 5 to 10 minutes. Season well with 1 pinch salt and pepper.
MAKE THE BATTER
- To a bowl, add 1 cup chickpea flour, 1 cup water, 2 tablespoons olive oil, ½ teaspoon salt, 2 twists black pepper, and optionally ⅓ teaspoon kala namak for an eggy flavor.Blend until you get a smooth, lump-free mixture, then stir in the cooked zucchini.
COOK IT IN A PAN
- Heat 1½ tablespoon of oil in a clean non-stick pan, then pour the batter mixture.With a fork, arrange the vegetables on a single layer and spread them across the pan so they don’t just stay in the center.
- Cook over medium-low heat for 4 to 5 minutes without touching it.Then, before turning it over, ensure it’s not sticking to the pan by rocking it forward and back.Now slide it onto a plate, and 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, put the pan upside down on the plate, then turn them simultaneously.Slide onto a plate, cut into wedges and serve.
OR COOK IT IN THE OVEN
- Preheat the oven to 390°F or 200°C.Prepare the batter with the zucchini but use 1.5 cups of water and 1.5 cups of chickpea flour. Optionally, stir 1 teaspoon of baking powder to make a airier frittata.Line the bottom of a 9 inches x 9 inches (24cm by 24cm) cake pan with parchment paper and lightly oil the sides.Pour the batter into the cake pan, spread the veggies on a single layer, and bake for about 18 minutes.
- Take out of the pan, cut into squares, and serve warm or at room temperature.