Chickpea Flour Frittata

why make this recipe

Vegan frittata is a delicious and healthy dish that can be enjoyed for breakfast, lunch, or dinner. It’s packed with nutrients from vegetables and made with chickpea flour, creating a dish that is both filling and satisfying. This plant-based frittata is an excellent option for those looking for a vegan alternative to the traditional egg-based frittata. Plus, it’s easy to make and can be customized with your favorite veggies.

how to make Vegan Frittata

Ingredients:

• 1 cup chickpea flour
• 1 cup water
• 2 tablespoons olive oil
• ½ teaspoon salt
• 2 twists black pepper
• ⅓ teaspoon kala namak (optional for the eggy flavor)
• 1 zucchini (cut into discs + ½ cup of water)
• 1 red onion (thinly sliced)

Directions:

1. Cook Vegetables: Slice the zucchini into thin rounds and the red onion into thin strips. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and zucchini, sautéing for 5 to 10 minutes until softened. Season with ½ teaspoon salt and 2 twists of black pepper. If you choose to use other vegetables, sauté them in olive oil in the same way.

2. Make Batter: In a blender, combine 1 cup of chickpea flour, 1 cup of water, a pinch of salt, and pepper. If you want an eggy taste, add ⅓ teaspoon kala namak and 2 tablespoons of nutritional yeast for extra flavor. Pour the mixture into a mixing bowl and stir in the sautéed zucchini and onions.

3. Skillet: Heat 2 tablespoons of olive oil in a non-stick pan over medium-low heat. Pour in the batter, spreading the vegetables evenly in a single layer. Cook for 4 minutes without stirring. Before flipping, gently rock the pan back and forth to make sure the frittata isn’t sticking. Carefully slide the frittata onto a large plate. To flip it, place the pan upside down over the plate and turn them over together. Return the frittata to the pan and cook for another 2–3 minutes, ensuring it doesn’t dry out.

4. Oven-Baked: Preheat your oven to 390°F (200°C) and mix 1 teaspoon of baking powder into the batter. Use a lightly oiled and parchment-lined cake pan (9×9 inches or similar). Pour in the batter, spread the veggies evenly, and bake for about 18 minutes. Adjust the baking time as needed based on your oven.

how to serve Vegan Frittata

You can serve the vegan frittata warm or at room temperature. It pairs well with a side salad or some fresh fruit. For extra flavor, you can top it with avocado or a sprinkle of fresh herbs.

how to store Vegan Frittata

Store any leftover vegan frittata in an airtight container in the refrigerator. It will keep well for about 3 to 4 days. You can also freeze it for longer storage; just make sure to wrap it tightly.

tips to make Vegan Frittata

• Use your favorite vegetables to customize the flavor.
• Adjust the seasoning to your taste, adding spices like garlic powder or herbs for more depth.
• Cooking it slowly helps to achieve a nice texture.

variation

You can add in other ingredients like spinach, mushrooms, or bell peppers for added flavor and nutrition. You can also experiment with different spices to suit your taste.

FAQs

Can I use other flours instead of chickpea flour?
Yes, you can use other flours, but chickpea flour gives the best texture and flavor for this recipe.

Is kala namak necessary?
No, kala namak is optional. It adds an eggy flavor but is not essential to the recipe.

Can I cook this on the stovetop only?
Yes, you can make the frittata entirely on the stovetop if you prefer. Just make sure to monitor the cooking time closely to avoid burning.

Vegan Frittata

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• Author: ikramnihad
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A delicious and healthy vegan frittata made with chickpea flour and packed with vegetables.

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Ingredients

Scale 1x2x3x

• 1 cup chickpea flour
• 1 cup water
• 2 tablespoons olive oil
• ½ teaspoon salt
• 2 twists black pepper
• ⅓ teaspoon kala namak (optional)
• 1 zucchini (cut into discs + ½ cup of water)
• 1 red onion (thinly sliced)

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Instructions

1. Slice the zucchini into thin rounds and the red onion into thin strips. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and zucchini; sauté for 5 to 10 minutes until softened. Season with salt and black pepper.
2. In a blender, combine chickpea flour, water, a pinch of salt, and pepper. Optionally, add kala namak and nutritional yeast for flavor. Pour mixture into a bowl and stir in sautéed vegetables.
3. Heat 2 tablespoons of olive oil in a non-stick pan over medium-low heat. Pour in the batter and spread the vegetables in a single layer. Cook for 4 minutes without stirring.
4. Gently rock the pan to ensure the frittata isn’t sticking. Carefully slide onto a plate and flip, then return to the pan to cook for another 2–3 minutes.
5. Preheat oven to 390°F (200°C) and mix in baking powder. Pour batter into a parchment-lined cake pan and bake for about 18 minutes.

Notes

Customize the frittata with your favorite vegetables and spices. Store leftovers in the refrigerator for 3 to 4 days.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking and Stovetop
• Cuisine: Vegan

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 3g
• Sodium: 450mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 6g
• Protein: 12g
• Cholesterol: 0mg

Keywords: vegan, frittata, chickpea flour, breakfast, healthy