BEST VEGAN FRITTATA | EASY RECIPE & GLUTEN-FREE
Frittata is an Italian word for a dish containing eggs, meat, and vegetables. It is similar to the Spanish omelet or a crustless quiche. To make this delicious Italian dish vegan-friendly I used vegetables for the filling and replaced the real eggs with chickpea flour (also known as garbanzo bean flour). But that’s not all, as this egg-free frittata also doesn’t have animal products.
This is an easy recipe and the best vegan frittata recipe I have tried with delicious and nutritious ingredients. Furthermore, you can enjoy this eggless frittata the way you would with a traditional frittata as it’s a versatile dish; for example, it can be eaten as a delicious breakfast, an appetizer, a main dish, or a side dish.
SEASONING FOR THE FRITTATA
I used Himalayan salts, nutritional yeast, and garlic powder to season this chickpea flour frittata. However, you can add other lovely aromatic seasonings to this great recipe. For example, you can add them to the frittata mixture, or when serving this vegetable frittata recipe for example fresh basil.
HERBS & SPICES
- Oregano.
- Italian herbs (Italian seasoning).
- Basil.
- Thyme.
- Rosemary.
- Chives.
- Onion powder.
- Chili powder/chili flakes.
- Ground fresh pepper; such as black pepper, cayenne, and white pepper.
- Paprika and smoked paprika.
- Flavored salt; such as garlic salt, black salt, and kala namak salt if you want an egg-type flavor.
ADDITIONAL INGREDIENTS FOR THE FRITTATA
For this vegan version of the traditional frittata, I used broccoli, carrot, and yellow onion. In addition to these veggies, you can include other yummy ingredients in this recipe or even replace them with the ones you already have at home or the ones you prefer. Moreover, you can add tofu to the chickpea flour and make a tofu mixture with a food processor or a high-speed blender to get a creamy texture.
- Bell peppers/red bell pepper.
- Red pepper.
- Tomatoes; such as cherry tomatoes and sundried tomatoes.
- Onions: for example red onion and green onions.
- Vegan cheese.
- Mung beans.
- Sweet potato.
- Potatoes.
- Soy yogurt.
- If you want a tofu base and make a tofu frittata you can use extra-firm tofu or silken tofu.
COOKING OPTIONS
I cooked this vegan frittata recipe on the stove at low heat using a pan and olive oil. However, you can also cook this delicious dish in the oven, it can be an electric oven, a gas oven, or even a toaster oven.
Additionally, you will need oven-safe cookware; such as an oven-safe skillet, and a casserole dish (which you can cover with parchment paper to reduce the amount of oil). If you want to cook with a cast iron skillet you might need to use more oil as the frittata batter can stick to the pan.
Lastly, you can make this vegan frittata into a savory muffin. To do so you will need a muffin tin cover with oil.
SERVING SUGGESTIONS & STORING
This is a very versatile recipe that you can eat for breakfast, as a starter, and as a main dish. Also, you can have this vegan frittata on its own or with other delicious food; for example
- SALADS: couscous salad, super green salad, tomato, mushroom and avocado salad, etc.
- SOUPS: cream cauliflower soup, sweetcorn soup, potato soup with cheese, etc.
STORING
To store this great recipe is very simple. Either if you have leftovers or if want to make this frittata in advance let it cool down at room temperature. Then, place the frittata in an airtight container and keep the frittata refrigerated until consumption.
THIS VEGAN FRITTATA GOES WELL WITH:
- Also, try this delicious frittata with vegan parmesan cheese on top.
BEST VEGAN FRITTATA | EASY RECIPE & GLUTEN-FREE
This is a simple and delicious homemade vegan frittata recipe. It is also eggless and gluten-free and can be enjoyed as a starter, main dish, or breakfast!
Ingredients
frittata batter
- 300 gr. of Chickpea flour.
- 250 ml. of Water.
- 1 Tbsp. of Nutritional yeast.
- 1 Tsp. of Garlic powder.
- ½ Tsp. of Himalayan salt.
- 1 Tbps. of Olive oil
filling
- 160 gr. of Broccoli.
- 1 Large carrot.
- 1 Yellow onion.
cooking
- 2 Tbsp. of Olive oil.
Instructions
FRITTATA BATTER
In a large bowl sieve the chickpea flour (garbanzo bean flour) and add the rest of the dry ingredients; salt, garlic powder, nutritional yeast, and mix.
Then, add the wet ingredients, water (I used filtered water but you can use tap water too), and olive oil. Mix well with a hand whisk.
FILLING
Peel and cut the yellow onion and cook it in a saucepan with olive oil. I used water to cook the onion to reduce the oil in this recipe.
Peel and dice the carrot and cook it in a steamer with the broccoli for around 15 minutes.
COOKING
Place a saucepan on the stove at medium-high heat.
In the meantime, add the cooked vegetables to the frittata batter and mix them well.
Once the saucepan is hot add the olive oil and spread well.
Pour the frittata butter with the veggies into the saucepan and set the stove at low heat.
When one side is cooked (use a spatula if necessary) flip the frittata with a plate as you would with a Spanish omelet.
Do not overcook the frittata.
Once cooked from both sides serve warm.
Notes
*I used frozen broccoli but you can use fresh broccoli too.
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 209Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 135mgCarbohydrates 25gFiber 5gSugar 5gProtein 10g
The Nutritional values presented on this table are only estimates. The values can also vary depending on the cooking method, ingredients, product brands etc. This data was provided and calculated by Nutritionix.
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