Vegan Frittata
Ingredients:
- 120 g (1 cup) chickpea flour
- 240 ml (1 cup) water
- 10 g (2 tbsp) nutritional yeast
- 1.1 g (1/2 tsp) turmeric
- 2.3 g (1/2 tsp) baking powder
- 1.5 g (1/2 tsp) garlic powder
- 1.2 g (1/2 tsp) onion powder
- 3 g (1/2 tsp) salt
- 30 ml (2 tbsp) olive oil
- 75 g (1/2 cup) diced bell pepper
- 62 g (1/2 cup) diced zucchini
- 40 g (1/4 cup) diced red onion
- 75 g (1/2 cup) cherry tomatoes
- 2 tbsp chopped fresh herbs (parsley or basil)
Features:
Gluten-Free
Grain-Free
Soy-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Let the chickpea batter rest the full 5-10 minutes before using it — this gives the flour time to fully hydrate, which helps the frittata set properly instead of staying gummy in the middle.
Instructions:
- Preheat: Preheat the oven to 400°F (200°C).
- Make the Batter: In a bowl, whisk together the chickpea flour, water, nutritional yeast, turmeric, baking powder, garlic powder, onion powder, and salt until smooth. Let rest for 5-10 minutes.
- Sauté the Vegetables: Heat 1 tablespoon olive oil in an oven-safe skillet over medium heat and sauté the bell pepper, zucchini, and red onion for 4-5 minutes, until softened.
- Add the Tomatoes: Stir the cherry tomatoes into the skillet.
- Pour the Batter: Pour the chickpea batter evenly over the vegetables in the skillet.
- Bake: Drizzle with the remaining olive oil and transfer the skillet to the oven. Bake for 18-20 minutes, until the frittata is set and lightly golden around the edges.
- Garnish & Serve: Garnish with fresh herbs, slice, and serve warm.
Notes: Read through the full recipe before starting so you have all ingredients prepped and ready to go.
Tips: Taste as you go and adjust seasoning to your preference before serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Swaps: Feel free to swap in seasonal vegetables or pantry staples you have on hand, adjusting cook time as needed.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The chickpea flour adds plant protein and a creamy, satisfying texture. The nutritional yeast adds a cheesy, savory umami note. The baking powder provides lift so the texture stays light rather than dense. The garlic powder builds a savory, aromatic base.
Vegan Frittata
Ingredients:
- 120 g (1 cup) chickpea flour
- 240 ml (1 cup) water
- 10 g (2 tbsp) nutritional yeast
- 1.1 g (1/2 tsp) turmeric
- 2.3 g (1/2 tsp) baking powder
- 1.5 g (1/2 tsp) garlic powder
- 1.2 g (1/2 tsp) onion powder
- 3 g (1/2 tsp) salt
- 30 ml (2 tbsp) olive oil
- 75 g (1/2 cup) diced bell pepper
- 62 g (1/2 cup) diced zucchini
- 40 g (1/4 cup) diced red onion
- 75 g (1/2 cup) cherry tomatoes
- 2 tbsp chopped fresh herbs (parsley or basil)
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The chickpea flour adds plant protein and a creamy, satisfying texture. The nutritional yeast adds a cheesy, savory umami note. The baking powder provides lift so the texture stays light rather than dense. The garlic powder builds a savory, aromatic base.
Prep:
Let the chickpea batter rest the full 5-10 minutes before using it — this gives the flour time to fully hydrate, which helps the frittata set properly instead of staying gummy in the middle.
Instructions:
- Preheat: Preheat the oven to 400°F (200°C).
- Make the Batter: In a bowl, whisk together the chickpea flour, water, nutritional yeast, turmeric, baking powder, garlic powder, onion powder, and salt until smooth. Let rest for 5-10 minutes.
- Sauté the Vegetables: Heat 1 tablespoon olive oil in an oven-safe skillet over medium heat and sauté the bell pepper, zucchini, and red onion for 4-5 minutes, until softened.
- Add the Tomatoes: Stir the cherry tomatoes into the skillet.
- Pour the Batter: Pour the chickpea batter evenly over the vegetables in the skillet.
- Bake: Drizzle with the remaining olive oil and transfer the skillet to the oven. Bake for 18-20 minutes, until the frittata is set and lightly golden around the edges.
- Garnish & Serve: Garnish with fresh herbs, slice, and serve warm.
