This vegan frittata is a lifesaver for busy mornings. It is made with only 3 ingredients and is packed with portobello mushrooms, bell peppers, cherry tomatoes, and spinach. The best part? It is make-ahead friendly, so you can have a delicious breakfast without the hassle.
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Frittatas are a classic breakfast option that is so versatile. Yet, it can be challenging to make a vegan version that holds up well. That’s why I love this recipe as it is so easy to make, and the result is always a delicious and perfectly textured frittata.
Looking for more savory vegan breakfast options? Then you should definitely try this easy vegan breakfast casserole or this vegan egg salad recipe.
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❤️ Why you’ll love it
I absolutely love how this vegan frittata is loaded with veggies, giving it a delicious and wholesome flavor. The best part is that you don’t need any meat or cheese to make it.
The combination of chickpea flour and dairy-free milk creates the perfect texture, and the black salt adds an eggy flavor that is simply irresistible. The best part is that it is made using pantry staples and is so easy to make.
Plus, you don’t even need to pre-cook the veggies, which not only saves time but also makes this recipe even simpler. This has become a go-to in my house, and I am sure it will be the same for you.
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🧾 Key ingredients
This vegan frittata is a delicious and healthy dish that is made with simple, plant-based ingredients. You can easily find these ingredients at your local grocery store, and you may even have some of them in your kitchen already.
Chickpea flour is the star of this recipe. It is a high-protein, gluten-free flour that binds the frittata together and gives it a hearty, satisfying texture.
Black salt is a unique ingredient that adds an eggy flavor to the frittata, despite being completely vegan.
Button mushrooms, bell pepper, cherry tomatoes, and fresh spinach not only add a burst of color to the frittata but also provide a variety of textures and flavors that will make it a hit with your family and friends.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
🥘 Equipment
To prepare this delicious vegan frittata, the most crucial piece of equipment you will need is a good quality non-stick frying pan. This is essential for achieving the perfect texture on your frittata, as it prevents the batter from sticking and allows for even cooking.
👩🍳 Instructions
Preparing the ingredients
STEP 1
Start by cleaning the mushrooms. Use a colander or sieve to gently wash off any dirt from the mushrooms. Dry them with a paper towel or a clean kitchen cloth.
STEP 2
Next, prepare the bell pepper. Wash the bell pepper and slice it about ¼-inch (4-5 mm) wide. Then, cut the slices into small cubes.
STEP 3
After preparing the bell pepper, wash and cut the cherry tomatoes in half.
STEP 4
Moving on to the spring onion, wash it and chop the green part into small rings.
STEP 5
Peel and chop the onion and garlic.
STEP 6
Lastly, wash the spinach leaves using a sieve. Chop the leaves into strips or quarters.
Making the vegan frittata
STEP 1
In a large bowl, prepare the eggless base. Add the chickpea flour, black salt, regular salt, and pepper. Mix these ingredients thoroughly.
STEP 2
Add half of your chosen dairy-free milk to the chickpea flour mixture and whisk it well. Then, add the remaining half of the milk and mix until you have a smooth, pancake batter-like liquid.
STEP 3
On top of the chickpea flour mixture, add all the chopped vegetables (mushrooms, bell pepper, tomatoes, spring onion, and spinach). Mix these ingredients well.
STEP 4
Heat a non-stick frying pan to medium heat and add olive oil. Add the chopped onion and cook for 2-3 minutes until they are soft and tender.
STEP 5
Then, add the chopped garlic and cook for another 1-2 minutes.
STEP 6
Pour the frittata batter into the pan, spreading it evenly. Cover the pan with a lid.
STEP 7
While the frittata is cooking, preheat your oven to 375°F (190 degrees Celsius).
STEP 8
After covering the pan, bake the frittata in the preheated oven for 20 minutes.
STEP 9
Once the frittata is cooked, remove it from the oven and let it cool for a few minutes before serving. Enjoy your delicious vegan frittata!
💡 Expert tip
The key to this vegan frittata is the preparation of your vegetables. Ensure that you chop them into small, uniform pieces. This not only ensures they cook evenly but also guarantees you a delicious burst of flavor in every bite of your frittata.
🔄 Variations
If you are a fan of a hearty and filling frittata, consider adding vegan meat substitutes like vegan sausage crumbles, vegan bacon bits, or tofu. These options will bring a meaty texture and a savory flavor to your frittata.
If you are looking to add some extra protein and texture to your frittata, consider incorporating canned or pre-cooked legumes like green peas, sweet corn, chickpeas, beans, or lentils. Not only will they add a pop of color, but they will also make your frittata more filling and nutritious.
If you are a fan of a cheesy frittata, try adding some vegan cheese like feta or mozzarella. These cheeses will add a creamy texture and a tangy flavor to your frittata, taking it to the next level.
🥣 Serving ideas
This vegan frittata is a versatile dish that can be enjoyed in many ways. It is delicious when served hot, but it is also a great option for a cold meal.
I love to top my frittata with a dollop of dairy-free sour cream, a drizzle of ketchup, or a spicy hot sauce. If you prefer a creamier texture, try adding a spoonful of vegan mayonnaise or any yogurt-based dip.
In addition to the frittata, consider serving some other vegan dishes. It goes great with a side of garlic bread or some roasted potatoes.
For a lighter option, a fresh garden salad, coleslaw salad, or lentil tabbouleh can be a refreshing accompaniment. If you are looking to add more greens to your meal, a side of stir-fried spinach or other leafy greens is a great choice.
And if you are a fan of beans, consider serving the frittata with a side of baked beans or any other bean salad. The combination of the hearty frittata and the protein-rich beans makes for a satisfying and nutritious meal.
❄️ Storing tips
Storing and reheating this vegan frittata is a simple process that does not compromise the dish’s delicious flavors.
To store the leftovers, allow it to cool completely. Once cooled, transfer it to an airtight container. You can safely store it in the refrigerator for 3-4 days without any significant change in the quality of the dish.
If you want to freeze it, I recommend slicing it into individual portions. Place each portion in a separate airtight container or reseal it in a freezer-safe bag. It can be stored in the freezer for up to a month. When you are ready to eat, thaw it overnight in the refrigerator before reheating.
To reheat, you have a couple of options. You can use the microwave by heating it in 30-second intervals, stirring after each interval to ensure even heating. You can also reheat it in the oven, placing the frittata in the broiler for a few minutes until it is heated through.
🤔 FAQs
Do I have to use chickpea flour?
Yes, for this recipe, I recommend using chickpea flour. It gives the frittata a slightly eggy flavor and a fluffy texture. If you use a different type of flour, the texture and flavor of the frittata will be different. However, if you have a chickpea allergy or cannot find chickpea flour, you can use a different type of flour, but the frittata will not be the same.
What kind of vegetables can I add to the frittata?
You can add any vegetables you like to this frittata. I used mushrooms, bell pepper, cherry tomatoes, spring onion, and spinach in this recipe, but you can use whatever vegetables you have on hand. Just make sure to cook them before adding them to the frittata.
Why do you use black salt?
I use black salt in this recipe to give the frittata an eggy flavor. Black salt, also known as kala namak, is commonly used in vegan cooking to mimic the flavor of eggs. If you do not have black salt, you can use regular salt, but the frittata will not have the same egg-like flavor.
More vegan breakfast recipes
Do you prefer sweet or savory? You can browse through our vegan breakfast recipes.
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Vegan Frittata (Chickpea Flour)
Equipment
Ingredients
Eggless base
- 1 cup Chickpea flour
- 1+¼ cup Dairy-free milk (homemade cashew milk)
- 4 pinches Black salt
- Salt and Pepper to taste
Veggies for Frittata
- 1 cup Button mushrooms
- ½ Bell Pepper
- 5 Cherry tomatoes
- 1 Spring Onion the green part only
- 1 cup Fresh spinach leaves about a handful
- 1 Onion (small)
- 2 cloves Garlic
- 1 Tbsp Olive oil for cooking the onion and the garlic
Instructions
Prepare the vegetables
- Gently wash any dirt off of the mushrooms by using a colander or a sieve. Dry them with a paper towel or clean kitchen cloth. We never peel mushrooms, but sometimes cut out the stem if they feel too dry or too rigid. Chop them into quarters.
- Wash and slice bell pepper ¼-inch (4-5 mm) wide. Then cut the stripes into small cubes.
- Wash and cut the cherry tomatoes in half. Wash and chop the green part of the spring onion into small rings. Peel and chop onion and garlic.
- Wash the spinach leaves using a sieve and chop the leaves up into stripes or quarters.
Make the eggless base
- Add chickpea flour, black salt, regular salt, and pepper in a large bowl. Mix them thoroughly.
- Add half of the dairy-free milk of your choice and use a whisk to mix it well. Then add the other half and mix until you have a smooth pancake batter-like liquid.
Prepare the frittata batter
- On top of the chickpea flour mixture, add all chopped veggies (mushroom, bell pepper, tomatoes, spring onion, and spinach) and mix them well
Make vegan frittata
- Take a non-stick frying pan. Heat to medium heat and add olive oil.
- Add the chopped onion and cook them for 2-3 minutes until soft and tender. Then, add chopped garlic and cook for another 1-2 minutes.
- Pour the frittata batter on top. Spread it evenly and cover it up with a lid.
- Bake in preheated oven at 375 F (190 degrees Celsius) for 20 minutes.
Notes
- No preparation is needed apart from wash and chop
- Need to be pre-cooked
- Avoid if possible
Fraz
This recipe looks delicious. I will be making this soon. I do have one question though; can I use almond flour for the eggless base?
Thanks.
Nandor Barta
Hi Fraz, I’ve never tried almond flour.
Sara
Made this for dinner last night – turned out great! I made the recipe as written except I sauteed the mushrooms with the onions because I prefer that texture and think it helped to cook off some of the moisture before adding to the batter. I removed the cover after baking 20 min and gave it an extra 10 to set the top. Then, let it rest for 10 min. It was still a little soft, but other chickpea flour frittata recipes I’ve tried were too dried out, so I preferred the softer texture to that. Just warmed some up in the microwave for breakfast today and it was perfect!
Nandor
Hi Sara, we are so glad you liked it. Thanks for trying our recipe.
Maggie
Made this tonight as one of the main dishes for our holiday meal – my sister-in-law is vegan. Thank you sooo much for sharing this recipe – it was delicious, and turned out great! Leftovers are great too! There were a couple comments about the frittata being mushy – I followed your exact directions, using the same veggies and amounts in the recipe. What I noticed is it was slightly mushy/soft when first came out of the oven, but after it sat for awhile, it firmed up and was easier to slice. Hope this helps.
Sabīne
It is super mushy even after following all the steps and baking longer than in recipe 😢
Nandor
I am sorry to hear that. What kind of vegetables did you use? I tend to have a mushy middle if I use too many mushrooms and other juicy veggies since they release a lot of moisture during frying/baking. I usually add as many veggies as I can and consider the frittata batter more of glue than the main ingredient. That way you have a thinner frittata that can be baked all the way through. I hope it helps and you do try it again someday.
A
Hi, is there a way to make this as a quiche? I’d imagine just pouring it into an uncooked pie crust before baking but I’m not sure how long to bake or how that would effect the finished product.
My Pure Plants
I don’t see any issues with it as we also bake it in the end. I would recommend however blind-baking the pie crust a bit to avoid a soggy bottom.
Paula
Should the chickpea flour have set like a bread? Mine did not. Tastes great but mushy.
My Pure Plants
It will not be spongy as breads are. It can get mushy depending on what and how much veggies did you add. If you want a more bread-like texture add a 2 tsp baking powder to the chickpea flour batter.
Naomi
This is a really nice and easy to make frittata! My husband water-sauteed veggies and put half into his eggs. I mixed the other half into the frittata batter and baked it in a small springform pan. Next time I’m going to bake as muffins. What do you think of adding a little baking powder? Thanks for such an easy and satisfying recipe.
My Pure Plants
Hi Naomi, we are so happy you tried our recipe and liked it. Baking powder will certainly make it a bit fluffier, closer to “pancake”. Let me know how it goes.
Annemarie
Thank you very much for this simple and delicious recipe. I added roasted potatoes and vegan bacon and the frittatas were awesome.
Frances
Great recipe! I added a little cayenne pepper for an extra bite. It turned out fantastic!
My Pure Plants
Thank you so much for trying our recipe. Cayenne pepper sounds like a great addition.
Priscilla Finegan
Hi, your recipe looks great and looking forward to trying it. Just one query though. In your list of equipment there is a frying pan and also a cake tin with removable base. From reading the recipe, I understand you put the pan into the oven. I’d appreciate if you could clarify this.
Thanking you,
Priscilla
My Pure Plants
Hi Priscilla, if you don’t have a frying pan that is oven-safe (e.g. not with plastic handle), then you need a cake pan of some sort to bake the frittata. In that case after fry the onion and garlic, you need to transfer the whole frittata to a cake pan. We recommend a removable button cake pan because it is easier to take the frittata out in one piece.
gwe
your recipes sound good but when you head to print recipe there is nowhere to press print.
frustrated !!
My Pure Plants
Hi, I double-checked and there is a Print button at the top of the post and also one in the recipe card right below the picture. In any event, I’ve sent you a pdf version via the email you left this comment with.