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.

vegan frittata with zucchini and red onions

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.

You can serve the frittata as a starter, side dish, and even for breakfast, but we usually make it a last-minute, easy dinner.

For example, you can try a wonderful chickpea flour and potato frittata or a simple and delicious asparagus frittata.

You can use the same batter to make incredible savory chickpea frittata muffins or a wonderful zucchini pie recipe to bring to potlucks or picnics.

And if you have chickpea flour leftovers, you can use it to make moist and delicious zucchini fritters, homemade falafel, or delicious savory crepes with mushrooms and kale.

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.

vegan frittata with mushrooms and spinach
Vegan frittata with mushrooms and spinach.

Ingredients & Substitutions

Ingredients for chickpea flour frittata with zucchini

Quantities are in the recipe box at the bottom of the page.

For the vegan frittata batter

Chickpea flour

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.

Olive oil

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.

Water

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.

vegan frittata with broccoli
Vegan frittata with broccoli.

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.

Optional ingredients

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.

Equipment

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.

Chickpea frittata with zucchini and red onions.

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.

zucchini cut into slices

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.

zucchini cooked on a pan

Add the zucchini to the bowl with the chickpea flour batter and stir with a fork.

zucchini mixed in the chickpea flour batter

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.

mushrooms and kale filling

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.

chickpea batter in a non-stick pan
Arrange the vegetables across the pan

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:

  1. Preheat the oven to 390°F or 200°C.
  2. Prepare the batter and the zucchini as described in the recipe instructions, but add 1 teaspoon of baking powder.
  3. 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.
  4. 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.
Oven baked vegan frittata

Serving suggestions

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:

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:

Vegan frittata as a side dish

Have it next to one of our lighter main dishes, such as soups and curries, to add extra protein to your meal. For example, it’s excellent next to:

Variations

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.

Asparagus frittata

Asparagus frittata

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.

Potatoes frittata

Potato frittata with parsley on parchment paper

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.

Tips

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.

Questions

What is a frittata?

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.”

What is the difference between frittata and omelet?

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.

What kind of pan should I use for frittata?

Use a non-stick pan with a tablespoon of olive oil to cook the frittata. You’ll get the best results this way.

Do you put cream in a frittata?

You can put cream in a frittata if you want to. In Italy, some people do, and some don’t.

How to turn a frittata into a dinner?

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

More recipes with chickpea flour

vegan frittata on a plate

Vegan frittata – no eggs, no tofu

By: Nico Pallotta
4.79 from 60 votes
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.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 people
Course: Appetizer, Main Course, Snack
Cuisine: Italian

Equipment

  • Non-stick pan 11 inches or 28cm
  • Immersion hand blender or standing blender

Ingredients

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
  • 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

Instructions 

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.
    zucchini cooked on a pan

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.
    zucchini mixed in the chickpea flour batter

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.
    frittata batter on a pan
  • 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.
    vegan frittata with zucchini

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.
    oven baked frittata before cooking
  • Take out of the pan, cut into squares, and serve warm or at room temperature.
    squared oven baked chickpea frittata

Video

Chickpea Frittata with Mushrooms | no eggs, no tofu

Notes

Nutrition information is an estimate for 1 serving of vegan frittata with zucchini out of 4 servings.
STORAGE & MAKE AHEAD
Make Head: you can make this 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.
VARIATION WITH BROCCOLI
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 and continue the recipe as instructed.
VARIATION WITH MUSHROOM
Add a drizzle of olive oil and a crushed clove of garlic to a skillet.
Let the garlic fry for a minute, then add chopped mushrooms and kale. Season with salt and pepper and cook for about 10 minutes.
Add the mushrooms and kale to the batter continue the recipe as instructed.
ALSO ON THIS PAGE

Nutrition

Calories: 193kcal, Carbohydrates: 23g, Protein: 8g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0g, Cholesterol: 0mg, Potassium: 450mg, Dietary Fiber: 5g, Sugar: 6g, Vitamin A: 115IU, Vitamin B6: 0.3mg, Vitamin C: 11mg, Vitamin E: 1mg, Vitamin K: 9µg, Calcium: 33mg, Folate: 159µg, Iron: 2mg, Manganese: 1mg, Magnesium: 67mg, Zinc: 1mg
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If you liked our vegan frittata, you might also like:


Nico and Louise in the kitchen

Hi! We are Nico & Louise

Welcome to The Plant-Based School, a food blog with easy, tasty, and wholesome recipes.

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Recipe Rating




58 Comments

  1. 5 stars
    I made this and said nothing to my husband. He thought it was eggs the whole time. And he had a second serving. It is delicious.

    1. Hey R.C.
      Fantastic, I’m very happy you and your husband liked it (even without the eggs).
      Thank you for taking the time to leave a comment here 🙂
      Best, Louise

  2. 5 stars
    Excellent! So so satisfying! I added mushroom and also bought the special Black Pepper. I felt it could use a little something like a sauce. I tested this for a brunch I am Saturday, so I will have it near my homemade strawberry jam.

    1. Hi Kathryn,
      I’m so happy you enjoyed the frittata – it’s a great idea to serve it for a brunch.
      If you wanna serve it with a sauce (savory version), you can pair it with tzatziki, tahini yogurt sauce, or dairy-free sour cream.
      Thanks so much for taking the time to leave a comment. All the best,
      Louise

  3. 4 stars
    What is the serving size for the nutritional information posted? It might be somewhere on there but I couldn’t find it.

    I made a version with mushrooms, spinach, bell pepper, onions, and garlic. It turned out to be a delicious dinner. When I make it again, I will increase the amount of vegetable in the frittata. It was good the way it was, but I like lots of vegetables. I am not sure how much vegetable I can put in before it is “too much” but I am sure I will figure that out as I make it more. I will also increase the amount of black salt I put in. The flavour was a little too subtle for my preference.

    A good solid recipe for a filling dinner without much fuss.

    1. Hi Martina, thanks so much for your message. So happy you liked it! Sometimes we also load it up with like double the veggies 🙂

      Nutritional info is for 1 slice of frittata out of 4 slices. We usually cut it in 4 pieces and eat 1 piece per person. Hope this helps 🙂

      1. That’s wonderful, Pam! Great combination idea with zucchini, mushrooms and shallots – thanks very much for the tip!
        All the best, Louise

    1. Hi Rocio, thanks for commenting! Cooked chickpeas, unfortunately, would not give the frittata the same texture as the flour – it won’t hold together 🙂 Hope that helps. Cheers, Nico

  4. 5 stars
    Hi Nico, thank you so much for the recipe! We made the broccoli frittata and accompanied it with a big salad of greens and whole grain bread, it was delicious and so easy to make! We wrote the recipe in our “must have list” for the days when we need inspiration or something quick to prepare 🙂

    1. Wanda, you are so kind. Thank you for cooking my recipe, I’m honoured that the frittata made it to your all-star list!! Cheers, Nico

  5. 5 stars
    Hi Nico I made this today and would like to serve it as a whole meal. What do you suggest to accompany it with?
    Tks God bless.

    1. Hi Joe,
      I usually serve the frittata with a big, crunchy salad and toasted sourdough bread on the side. Then, the meal has a good ratio of legumes (frittata), grains (bread) and a healthy serving of greens.
      I hope that helps! Cheers, Nico

  6. 5 stars

    This is such a delicious recipe! The third recipe of yours that I have tried in 24 hours and they have all been amazing. I’m so glad I found your youtube channel. Thank you for such brilliant food!

  7. Wow! Just tried this for the first time with the fresh zucchini and parsley popping up in my garden currently. I’ve got family coming for a visit next week, I’m sure this will be a hit!

  8. 5 stars
    Excellent recipe – I had to bake it a few minutes longer. I can’t eat eggs anymore so I alternate chickpea and mung bean ‘eggs’. JUST Egg is made from mung beans. VeganRicha has a good recipe I found as JUST Egg is a bit pricey and sometimes isn’t available. I will definitely make this again with some different veggie combinations.

    1. Thanks, Julie, happy you liked it 🙂 We are still waiting for JUSTegg to be sold where we live. It’s taking too long 🙂