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Vegan Frittata

Linda M. Harris
This Vegan Frittata is a delicious, egg-free version of the classic dish, packed with plant-based protein and loaded with colorful vegetables.
Made with either chickpea flour or silken tofu, it’s easy to customize with your favorite vegetables, spices, and herbs.
Whether served for breakfast, brunch, or dinner, this frittata is a crowd-pleaser that's both nutritious and satisfying.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Breakfast, brunch, Main Course
Cuisine American, Mediterranean, Vegan
Servings 6 Servings
Calories 220 kcal

Equipment

  • 1 large mixing bowl
  • 1 blender (if using tofu) or whisk (if using chickpea flour)
  • 1 large non-stick skillet (for stovetop method) or 1 oven-safe baking dish (for oven method)
  • 1 Spatula
  • 1 Knife (for chopping vegetables)
  • 1 Cutting Board

Ingredients
  

  • 1/2 cup 80g chickpea flour or 1/2 block (200g) silken tofu
  • 1/2 cup 120ml unsweetened plant-based milk
  • 1/4 cup 30g nutritional yeast
  • 1/2 tsp black salt Kala Namak
  • 1/2 tsp turmeric
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 2 tbsp olive oil for sautéing vegetables
  • 1 cup 150g chopped bell peppers
  • 1 cup 150g chopped mushrooms
  • 1 cup 30g spinach or kale
  • 1/2 cup 75g chopped onions
  • 1/2 cup 50g diced tomatoes (optional)
  • 1/4 cup vegan cheese optional

Instructions
 

Prep the Ingredients:

  • If using tofu, drain it and blend with plant-based milk, nutritional yeast, black salt, turmeric, garlic powder, and black pepper until smooth.
  • If using chickpea flour, whisk the flour with plant-based milk and spices until well-combined and smooth.
  • Chop the vegetables and set them aside.

Cook the Vegetables:

  • Heat olive oil in a large skillet over medium heat. Add the chopped onions and cook until softened (about 3–4 minutes).
  • Add the bell peppers and mushrooms, and sauté for another 5 minutes until they soften.
  • Stir in the spinach (or kale) and cook until wilted, about 1–2 minutes. Remove from heat.

Assemble the Frittata:

  • Pour the frittata batter over the sautéed vegetables in the skillet, spreading evenly.
  • If using vegan cheese, sprinkle it on top.
  • For stovetop cooking, cover the pan and cook on low heat for about 10–15 minutes until the frittata is firm in the center.
    Optionally, broil the top for a few minutes for a golden finish.
  • For oven-baked frittata, preheat the oven to 375°F (190°C) and bake for 30–35 minutes until set and golden on top.

Serve:

  • Let the frittata cool slightly before slicing. Serve with a side of avocado, toast, or a fresh salad.

Notes

  • For a firmer texture, use chickpea flour.
  • For a creamier texture, use silken tofu.
  • Make ahead: This frittata can be prepared ahead of time and stored in the fridge for up to 4 days.
  • Add-ins: Feel free to swap in your favorite vegetables like zucchini, artichokes, or broccoli. You can also add spices like smoked paprika or chili flakes for extra flavor.
  • Freezing: You can freeze leftover frittata for up to 3 months. Wrap individual slices tightly in plastic wrap before freezing.
Keyword Vegan Frittata