Vegan frittata - no eggs, no tofu - The Plant Based School

4.68 from 37 votes

Vegan frittata - no eggs, no tofu

Would you believe me if I told you that this eggless vegan frittata with zucchini, made in 15 minutes with chickpea flour, is just as good as a traditional frittata? Probably not. Because before I made it, I didn't believe it either. This vegan frittata is crisp on the outside, soft and moist on the inside, and for some reason it feels like eating a regular egg frittata.

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: Appetizer, Main Course, Snack

Cuisine: Italian

Keyword: Plant-Based, Vegan

Servings: people

Calories: 211kcal

Author: Nico

Equipment

Non-stick pan 12 inch or 28cm
Immersion hand blender or regular blender (optional - for best results)

Ingredients

For the batter

130 g chickpea flour garbanzo bean flour
240 g water
30 g olive oil + 2 tbsp to cook it on the pan
3 g salt
1 pinch pepper

For the zucchini filling

1 medium zucchini + ½ cup of water
1 medium red onion
1 pinch salt and pepper to taste

USA - Metric

Instructions

In a bowl, with an immersion blender, blend together water, chickpea flour, olive oil, salt and pepper for a couple of minutes till you have a very smooth batter. Set aside.
NOTE: if you don't have an immersion blender you can do this step in a regular blender, or you can even whisk the ingredients together with a whisk or with a fork.
On a pan add ½ cup of water, a finely sliced onion and sliced zucchini. Cook on medium heat until the zucchini is soft and the water is gone - it should take about 5 minutes. Season well with a pinch of salt and pepper.
Add the zucchini to the bowl with the chickpea batter and stir with a fork.
On a different pan (should be non-stick and clean), add 1.5 tbsp of olive oil, let it warm up for 30 seconds, then pour in the frittata batter and cook on low heat for 5 minutes without touching it.
After 5 minutes, make sure the frittata is not sticking to the pan anymore, then flip it upside down on a plate and slide it back into the pan (add ½ tbsp of olive oil to the pan), and cook for another 3 minutes on low heat.
Flip upside down on a serving plate and enjoy as is, or sprinkled with some fresh herbs such as parsley, chives, or green onions.

Video

Notes

One medium zucchini weighs between 6 and 8 ounces (180g - 220g).
One medium red onion weighs about 2 ounces (60 grams).
For best results we recommend blending the batter, however we also tried whisking the batter with a whisk and with a fork and the frittata turns out really good as well.
The pan and the oil must be HOT when you pour the batter in, but then the frittata must be cooked on LOW heat. The pan must be clean, if you use the pan where you cooked the zucchini the frittata will burn.
Before flipping it, make sure it's not sticking to the pan.
Do not overcook the frittata, it should be well cooked on the outside, but still a bit moist and soft on the inside.

Nutrition