Vegan Frittata


This hearty breakfast/brunch option is fantastic for make-ahead meals/meal prepping or to take to a party or picnic. The egg usually included in a frittata is here replaced with chickpea flour, which gives a soft-but-pleasantly-firm texture to bind all your sauteed organic goodness.

Delicious with a dollop of aioli and a side salad.

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Vegan Frittata
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Course Breakfast
Keyword Organic
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Ingredients
Course Breakfast
Keyword Organic
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. In a small frying pan (the size you want the final frittata to be), saute the onion and garlic in a little olive oil until translucent.
  2. Add the mushrooms (you may need a little extra olive oil) until golden. Add the tomatoes and chopped green onion and saute a few minutes more.
  3. Meanwhile, mix together the chickpea flour and water, and season with salt and pepper. Add the chopped herbs.
  4. With a little more olive oil in the bottom of the pan, arrange the vegetables and pour the chickpea batter on top.
  5. Cook on low heat until the bottom is firm and starting to brown.
  6. Carefully flip and cook the underside. Serve with your favourite frittata sides.

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