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 a quick spring recipe. 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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Hi! We are Nico & Louise
We’re here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) 🌿✨.
Welcome to our blog, we are glad you are here.
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.
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
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.
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
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.
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 🙂
It was still raw after 15 minutes on the pan
I made this with zucchini, mushrooms & shallots – I sautéed the veggies. Delicious and looks pretty!
That’s wonderful, Pam! Great combination idea with zucchini, mushrooms and shallots – thanks very much for the tip!
All the best, Louise
Hi Nico! Can I sub flour with cooked chickpeas?
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
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 🙂
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
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.
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
Thanks.
God bless
So delicious!!! Never thought it would be this easy! 🙂
Thanks, Selena! I’m really happy you also found it easy to make!
Cheers,
Nico
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!
Thank you Charlotte. So happy you like the recipes ☺️❤️
Delicious 🤤 and sharing with everyone!
Thank you so much Gai. We are happy you liked the frittata 🙂
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!
Hi Krista, thanks for your comment, I am happy you liked it. Hope it was a hit with you family too 🙂
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.
Thanks, Julie, happy you liked it 🙂 We are still waiting for JUSTegg to be sold where we live. It’s taking too long 🙂