Easy Vegetarian Breakfast Ideas

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: people

Author: Nico Pallotta

For the frittata batter

1 cup (130 grams) chickpea flour or garbanzo bean flour.
1 cup (240 grams) 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 (250 grams) 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 (200 grams) mushrooms any, chopped
2 ounces (60 grams) 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.

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.

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