Mixed Vegetable Vegan Frittata (Chickpea Flour)

A 3-ingredient vegan frittata base with chickpea flour is loaded with veggies like portobello mushroom, bell pepper, cherry tomato, and fresh spinach leaves. It is perfect to make ahead and enjoy for breakfast. Its colorful cake-like appearance will also make Mother's Day or any other brunch splendid.

Course Breakfast, Side Dish

Cuisine Dairy-free, Egg-free, Gluten-free, Nut-free, Soy-free, Vegan, Vegetarian

Keyword chickpea flour frittata, eggless frittata, vegan frittata

Prep Time 10

Cook Time 5

Baking time 20

Total Time 35

Servings slices

Calories 121kcal

Author Nandor Barta

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

US Customary - Metric

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.

Video

Notes

Best veggies for frittata

When it comes to veggies, I separate them into 3 groups.

No preparation is needed apart from wash and chop
Need to be pre-cooked
Avoid if possible

It would have been too long to put it here, so the full list of vegetables is available in the post above the recipe card.

How to store frittata?

If you store it in an airtight container, it can last for 3-4 days for sure.

Can you freeze chickpea flour frittata?

Yes, you can. I recommend freezing it in slices for easy access and re-heating it under the broiler or in a microwave.

Nutrition