Vegan Frittata
This Vegan Frittata is a vibrant, plant-packed dish that brings sunshine to your breakfast or brunch table. I love how versatile it is—you can swap in whatever veggies you have on hand!
I remember the first time I made a frittata for my friends; we were all gathered for brunch, and I wanted to create something that was both filling and colorful.
This frittata is my go-to because it’s so easy to throw together, and you can customize it based on what’s in your fridge.
Plus, it’s packed with nutrients from the veggies and plant-based protein, making it a wonderful way to start the day with intention and joy!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
The chickpea flour is a wonderful binder and adds protein, making this frittata quite filling. If you don’t have chickpea flour, you could use all-purpose flour, but the texture might vary a bit. I love adding whatever greens I have, like kale or vegan cheese chard, to keep it fresh and exciting!
Tips & Notes
- •I like to serve mine with a side of avocado or a simple salad—adds a nice creaminess!
- •If you want a bit of a kick, throw in some red pepper flakes or your favorite hot sauce.
Recipe Variations
- •Sometimes I’ll add sun-dried tomatoes or olives for extra flavor.
- •You can swap out the spinach for roasted zucchini or mushrooms—just make sure to sauté them first.
Storage & Freezing
Store any leftovers in an airtight container in the fridge. It’s also great cold, so you could enjoy it on a picnic or as a quick snack!
Frequently Asked Questions
Can I make this ahead of time?
Absolutely! This frittata stores well in the fridge for up to 4 days. Just reheat it in the oven or microwave.
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This Vegan Frittata is a vibrant, plant-packed dish that brings sunshine to your breakfast or brunch table. I love how versatile it is—you can swap in whatever veggies you have on hand!
Ingredients
Instructions
- 1
Preheat your oven to 375°F (190°C). Grab a 9-inch pie dish or an oven-safe skillet.
- 2
In a large skillet, heat the olive oil over medium heat. Add the diced red onion and bell pepper, and sauté for about 5 minutes until softened.
- 3
Stir in the minced garlic and chopped spinach, cooking for another 2-3 minutes until the spinach wilts.
- 4
In a large bowl, combine the crumbled tofu, nutritional yeast, almond almond milk, chickpea flour, turmeric, salt, and black pepper. Mix until smooth.
- 5
Fold the sautéed veggies into the tofu mixture until everything is well combined.
- 6
Pour the mixture into your prepared dish or skillet, spreading it out evenly.
- 7
Bake in the preheated oven for about 25-30 minutes, or until the top is golden and set.
- 8
Let it cool for a few minutes before slicing. Garnish with fresh herbs before serving.
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