Vegetable Vegan Frittata – Healthy, Easy & Protein-Packed Plant-Based Delight

🎉 Introduction

Traditional frittatas are loaded with eggs and dairy—but not this one! This Vegetable Vegan Frittata is a delicious, healthy twist on the classic, made entirely from plants. It’s creamy, satisfying, and packed with vibrant vegetables, yet completely egg-free and dairy-free.

Perfect for breakfast, brunch, lunch, or dinner, this chickpea-flour-based frittata is simple to make and holds up beautifully for meal prep. It’s gluten-free, protein-rich, and absolutely delicious whether served warm, cold, or at room temperature.

🧰 Equipment Needed

• 10–12 inch oven-safe skillet or pie dish
• Mixing bowls
• Whisk or fork
• Measuring cups and spoons
• Cutting board
• Sharp knife
• Nonstick pan (if pre-cooking vegetables)
• Spatula

🛒 Ingredients

For the Batter

• 1 cup chickpea flour (also known as gram flour or besan)
• 1¼ cups water
• ½ tsp turmeric
• ½ tsp baking powder
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp olive oil or avocado oil

For the Vegetables (customizable)

• ½ cup red bell pepper, diced
• ½ cup zucchini, finely chopped
• ½ cup spinach, chopped
• ¼ cup red onion, diced
• ¼ cup cherry tomatoes, halved
• 1–2 garlic cloves, minced
• Optional: ¼ cup fresh herbs like parsley, dill, or basil
• Optional: 1 tbsp nutritional yeast (for cheesy flavor)

👩‍🍳 Directions

Step 1. Preheat Oven

• Preheat oven to 375°F (190°C).
• Lightly grease a 10–12-inch oven-safe skillet or pie dish.

Step 2. Prepare Vegetables

• Heat a nonstick pan over medium heat with a little oil.
• Sauté red onion, bell pepper, garlic, and zucchini for 3–4 minutes until just tender.
• Stir in spinach and cook until wilted (1 minute).
• Remove from heat and let cool slightly.

Step 3. Make Chickpea Batter

• In a mixing bowl, whisk together:
  • 1 cup chickpea flour
  • 1¼ cups water
  • ½ tsp turmeric
  • ½ tsp baking powder
  • ½ tsp salt
  • ¼ tsp pepper
  • Optional: 1 tbsp nutritional yeast
• Whisk until smooth, with no lumps.

Step 4. Combine Batter & Veggies

• Stir sautéed vegetables into chickpea batter.
• Fold in cherry tomatoes and herbs, if using.

Step 5. Pour & Bake

• Pour the mixture into your greased skillet or dish.
• Smooth the top with a spatula.
• Bake for 30–35 minutes, or until center is set and top is golden.
• Let cool 10 minutes before slicing.

Step 6. Serve & Enjoy

• Serve warm, cold, or room temp.
• Perfect with avocado toast, salad, or roasted potatoes.

🍽️ Servings & Timing

• Servings: 6 slices
• Prep time: 15 minutes
• Cook time: 35 minutes
• Cooling time: 10 minutes
• Total time: ~1 hour

🧊 Storage & Reheating

• Refrigerator: Store slices in an airtight container up to 4 days.
• Freezer: Wrap individual slices and freeze for up to 2 months.
• Reheat: Warm in oven at 350°F for 10 minutes or microwave for 1–2 minutes.

🥄 Variations

• Southwest Style: Add black beans, corn, cumin, and chili powder.
• Mushroom Lover’s: Add sautéed mushrooms and thyme.
• Spicy Kick: Mix in diced jalapeño or red pepper flakes.
• Mediterranean: Add olives, sun-dried tomatoes, and oregano.
• Cheesy Flavor: Use more nutritional yeast or vegan shredded cheese.

❓ 10 FAQs

1. Can I use regular flour instead of chickpea flour?
No—chickpea flour is essential for egg-like texture and protein content.

2. What if I don’t have a skillet?
Use a pie dish or small baking pan lined with parchment or greased.

3. Can I skip pre-cooking the vegetables?
It’s best to cook them slightly to avoid excess moisture in the batter.

4. Does it taste like eggs?
No, but it has a similar texture—savory, fluffy, and satisfying.

5. Is chickpea flour healthy?
Yes—it’s high in protein, fiber, and naturally gluten-free.

6. Can I use canned chickpeas instead?
No—canned chickpeas won’t create the same batter texture.

7. Can I meal prep this?
Absolutely—it stores and reheats beautifully.

8. Is it freezer-friendly?
Yes—slice and freeze for quick meals later.

9. What do I serve it with?
Try it with fresh greens, avocado toast, or a side of roasted veggies.

10. Can kids eat this?
Yes—it’s kid-friendly and great for introducing more veggies.

🏁 Conclusion

This Vegetable Vegan Frittata is a healthy, flavorful, and incredibly satisfying plant-based dish that’s easy enough for a weekday breakfast yet elegant enough for a weekend brunch. With chickpea flour as the base, it’s protein-packed and naturally gluten-free. Customize it with your favorite vegetables and herbs for a delicious frittata that fits any season or craving.

Adam

Vegetable Vegan Frittata – Healthy, Easy & Protein-Packed Plant-Based Delight

Traditional frittatas are loaded with eggs and dairy—but not this one! This Vegetable Vegan Frittata is a delicious, healthy twist on the classic, made entirely from plants. It’s creamy, satisfying, and packed with vibrant vegetables, yet completely egg-free and dairy-free. Perfect for breakfast, brunch, lunch, or dinner, this chickpea-flour-based frittata is simple to make and holds up beautifully for meal prep. It’s gluten-free, protein-rich, and absolutely delicious whether served warm, cold, or at room temperature.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Cooling Time 10 minutes mins

Total Time 1 hour hr

Servings: 6 slices

Ingredients Equipment Method Notes

Ingredients

  

For the Batter

• 1 cup chickpea flour also known as gram flour or besan
• 1¼ cups water
• ½ tsp turmeric
• ½ tsp baking powder
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp olive oil or avocado oil

For the Vegetables (customizable)

• ½ cup red bell pepper diced
• ½ cup zucchini finely chopped
• ½ cup spinach chopped
• ¼ cup red onion diced
• ¼ cup cherry tomatoes halved
• 1 –2 garlic cloves minced
• Optional: ¼ cup fresh herbs like parsley dill, or basil
• Optional: 1 tbsp nutritional yeast for cheesy flavor

Equipment

• 10–12 inch oven-safe skillet or pie dish
• Mixing bowls
• Whisk or fork
• Measuring cups and spoons
• Cutting board
• Sharp knife
• Nonstick pan (if pre-cooking vegetables)
• Spatula

Method

 

Step 1. Preheat Oven

1. Preheat oven to 375°F (190°C).
2. Lightly grease a 10–12-inch oven-safe skillet or pie dish.

Step 2. Prepare Vegetables

1. Heat a nonstick pan over medium heat with a little oil.
2. Sauté red onion, bell pepper, garlic, and zucchini for 3–4 minutes until just tender.
3. Stir in spinach and cook until wilted (1 minute).
4. Remove from heat and let cool slightly.

Step 3. Make Chickpea Batter

1. In a mixing bowl, whisk together:
2. 1 cup chickpea flour
3. 1¼ cups water
4. ½ tsp turmeric
5. ½ tsp baking powder
6. ½ tsp salt
7. ¼ tsp pepper
8. Optional: 1 tbsp nutritional yeast
9. Whisk until smooth, with no lumps.

Step 4. Combine Batter & Veggies

1. Stir sautéed vegetables into chickpea batter.
2. Fold in cherry tomatoes and herbs, if using.

Step 5. Pour & Bake

1. Pour the mixture into your greased skillet or dish.
2. Smooth the top with a spatula.
3. Bake for 30–35 minutes, or until center is set and top is golden.
4. Let cool 10 minutes before slicing.

Step 6. Serve & Enjoy

1. Serve warm, cold, or room temp.
2. Perfect with avocado toast, salad, or roasted potatoes.

Notes

🧊 Storage & Reheating
Refrigerator: Store slices in an airtight container up to 4 days.

Freezer: Wrap individual slices and freeze for up to 2 months.

Reheat: Warm in oven at 350°F for 10 minutes or microwave for 1–2 minutes.

🥄 Variations
Southwest Style: Add black beans, corn, cumin, and chili powder.

Mushroom Lover’s: Add sautéed mushrooms and thyme.

Spicy Kick: Mix in diced jalapeño or red pepper flakes.

Mediterranean: Add olives, sun-dried tomatoes, and oregano.

Cheesy Flavor: Use more nutritional yeast or vegan shredded cheese.

❓ 10 FAQs
1. Can I use regular flour instead of chickpea flour?
No—chickpea flour is essential for egg-like texture and protein content.

2. What if I don’t have a skillet?
Use a pie dish or small baking pan lined with parchment or greased.

3. Can I skip pre-cooking the vegetables?
It’s best to cook them slightly to avoid excess moisture in the batter.

4. Does it taste like eggs?
No, but it has a similar texture—savory, fluffy, and satisfying.

5. Is chickpea flour healthy?
Yes—it’s high in protein, fiber, and naturally gluten-free.

6. Can I use canned chickpeas instead?
No—canned chickpeas won’t create the same batter texture.

7. Can I meal prep this?
Absolutely—it stores and reheats beautifully.

8. Is it freezer-friendly?
Yes—slice and freeze for quick meals later.

9. What do I serve it with?
Try it with fresh greens, avocado toast, or a side of roasted veggies.

10. Can kids eat this?
Yes—it’s kid-friendly and great for introducing more veggies.

🏁 Conclusion
This Vegetable Vegan Frittata is a healthy, flavorful, and incredibly satisfying plant-based dish that’s easy enough for a weekday breakfast yet elegant enough for a weekend brunch. With chickpea flour as the base, it’s protein-packed and naturally gluten-free. Customize it with your favorite vegetables and herbs for a delicious frittata that fits any season or craving.