Description
This Vegan Frittata is a delicious and nutritious plant-based alternative to the classic egg frittata. Made primarily with chickpea flour and packed with vibrant vegetables like spinach, bell pepper, and onion, it’s flavored with turmeric and nutritional yeast for a cheesy, savory taste. Perfect for breakfast, brunch, or a light dinner, it bakes in under 40 minutes to a golden, firm texture that’s sure to please vegans and non-vegans alike.
Ingredients
Scale
Main Ingredients
- 1 cup chickpea flour
- 1 1/4 cups water
- 1/2 teaspoon turmeric
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup chopped spinach
- 1/2 cup diced bell pepper
- 1/2 cup diced onion
- 1/4 cup nutritional yeast
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the frittata.
- Mix the Batter: In a bowl, whisk together the chickpea flour, water, turmeric, baking powder, and salt until you achieve a smooth, lump-free batter.
- Add Vegetables and Nutritional Yeast: Stir in the chopped spinach, diced bell pepper, diced onion, and nutritional yeast, ensuring even distribution throughout the batter.
- Prepare the Skillet: Grease an oven-safe skillet with a bit of oil or non-stick spray to prevent sticking, then pour the frittata mixture into it, spreading evenly.
- Bake: Place the skillet in the preheated oven and bake for 25 to 30 minutes, or until the frittata is firm to the touch and has a golden top.
- Cool and Serve: Remove the frittata from the oven and let it cool for a few minutes before slicing and serving to retain its shape and enhance flavor.
Notes
- Make sure to mix the batter well to avoid lumps from the chickpea flour.
- You can substitute or add other vegetables like mushrooms or zucchini if preferred.
- For a spicier version, add a pinch of cayenne pepper or chili flakes to the batter.
- This frittata keeps well in the fridge for 2-3 days and can be reheated gently in the oven or microwave.
- Use a cast-iron or oven-safe non-stick skillet for best results when baking.
