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.
We used to make frittatas on a regular basis, back in our egg-eating days. I noticed your frittata is on the thin side, like an omelette. Have you tried using this recipe to make thicker 2-3”+ versions? Any suggestions?
Hi Salvatore,
Good question!
So, the reason that this egg-free frittata is thinner is due to the chickpea flour. The ratio of zucchini and chickpea flour in this recipe hits a “sweet spot” between properly cooked without burning the frittata. The times that we tested it with a thicker batter (more chickpea flour), it turned out gummy for us. I hope this clarifies the recipe?
Let me know. Kindest,
Louise
I love Spanish tortilla and have made the traditional version (with eggs) many times for family and friends. I found and used this frittata recipe as a vegan version to making the Spanish tortilla. Veggies used: sliced russet potatoes, onions, mushrooms, asparagus, and mushrooms., and spinach. Cooked on stovetop and flipped. Served with romesco. Sat down to eat, worrying about the texture and flavor. I was amazed and pleasantly surprised. Wow! I love it! My husband ate three slices, not knowing it didn’t have eggs.
Awesome, Alec!! Thank you so much for sharing your vegan Spanish frittata, that sounds SO good!
All the best, to you and your husband 😍
Ok, I am IN LOVE with this recipe!! I have made it several times since discovering it. I can tell it’s going to be a comfort food. Who knew chickpea flour was so easy to work with. Thank you for this deliciously healthy recipe!
Amazing, Cherie! I’m really happy that you have found a new love in chickpea flour 🤗
It’s our pleasure, thank you for being here! ❤️
Very happy to find this recipe- now I can make a delicious frittata. This time zucchini, next time some other vegetables. I baked the frittata, and followed your suggestions of adding 1½ cups of chickpea flour and water, 1 teaspoon of baking powder. Could you please explain why you suggest adding more flour and water? Just curious.
Hi Karen,
I really apologise the delayed reply, so sorry!! Anyways, we suggest adding more flour and water for two reasons:
1. as a baking pan is typically larger than a skillet and needs a little more height to look good.
2. Baking the frittata means using less oil, so we add extra liquid to keep it moist.
I hope this helps. let us know if you have any additional questions ☀️
You are amazing as your recipes!
Really excited to have stumbled across your recipes. I had watched a programme with someone making a frittata using eggs and had wondered about a vegan option. Looking forward to trying your recipe out. Can you add herbs and spices?
Hi Philippa,
I’m delighted to hear! Sure you can 🙂
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.
Hope that helps. Happy cooking 🙂
Louise
Loved this recipe, what I really liked was there are so many ways to fill it. I’ve made chick pea omelettes before,so I know the taste is good, but this recipe far exceded my expectations. I used black salt and a little nutritional yeast, (I’ll use more next time) I filled with courgette and onion. Now the world is my frittata 😁 Thank you so much 😘 Lin X
Amazing, Lin! I’m so delighted that you enjoyed the frittata. Thanks so much for taking precious time to leave a comment here 🥰
Great, flexible base that you can customize and use up leftover veggies. I’ve made omelettes similar to this and was a little worried about this recipe all staying together for the flippy part but it worked out with some gentle prodding to make sure it wasn’t stuck to the pan. I improvised on the veggies and potatoes and put in a little too much, but it was still tasty and easy and stayed together! I use nala kamak to really give it that eggy flavor. You could also add in some nutritional yeast. Sometimes these recipes can take a little practice to get to your own personal sweet spot but I miss eggs and this gets that kind of satisfaction. Looking forward to trying some of the other chickpea flour recipes!
Really looking forward to making this! Is it possible to leave out the oil and only use some for frying purposes? Will it still cook properly without it?
Thanks : )
Hi Geo,
Yes, sure. You can leave out the oil no problem. It will cook just fine.
I hope this helps,
Nico
This sounds amazing.
I would like to try it but can you please tell me why this frittata won’t work with regular flour?
Hi Maria,
regular wheat flour is a completely different ingredient than chickpea flour so it won’t work here.
It has a different texture, flavor, and it behaves differently when you cook it.
Hope this helps.
Nico
Can you use potato as one of the vegetables ?
Hi there,
Yes you can make the frittata with all kinds of seasonal vegetables, and certainly also potatoes.
If you’re curious, we have a specific potato chickpea frittata recipe: https://theplantbasedschool.com/potato-frittata/
I hope that helps! Kindest,
Louise
Hi. I would love to try this recipe. It looks delicious. Can I use oat flour? Where I live we didn’t have too many choices.
Hi Cheryl,
thanks for your message. Unfortunately this recipe doesn’t work with oat flour.
I’m sorry about that.
If you have an Asian, Mexican, or Indian grocery store nearby you might find chickpea flour or garbanzo bean flour there.
I hope this helps,
Nico