Vegan Chickpea Flour Frittata Recipe
Introduction
This vegan frittata is a delicious and nutritious plant-based alternative to the classic egg dish. Made with chickpea flour and fresh vegetables, it’s perfect for breakfast, brunch, or a light dinner.
Ingredients
- 1 cup chickpea flour
- 1 cup mixed vegetables (such as bell peppers, spinach, onions, and tomatoes), chopped
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- Salt and pepper to taste
- 1 cup water
- 2 tablespoons olive oil, plus extra for greasing
Instructions
- Step 1: Preheat your oven to 375°F (190°C) and grease an oven-safe dish with olive oil.
- Step 2: In a mixing bowl, whisk together the chickpea flour, spices, salt, and pepper.
- Step 3: Gradually add water while whisking to create a smooth batter without lumps.
- Step 4: Stir in the chopped vegetables and 2 tablespoons of olive oil until well combined.
- Step 5: Pour the batter into the prepared dish and spread it evenly.
- Step 6: Bake for 25-30 minutes or until the frittata is firm and golden on top.
- Step 7: Let it cool slightly before slicing and serving.
Tips & Variations
- Use your favorite vegetables or whatever you have on hand for versatility.
- Add fresh herbs like parsley or cilantro for extra flavor.
- For a firmer texture, let the frittata rest for 10 minutes before cutting.
- Serve with a side salad or toast for a fuller meal.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warm. This dish can also be enjoyed cold for a quick snack.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different flour besides chickpea flour?
Chickpea flour is best because it provides the right texture and flavor, but you can experiment with other gluten-free flours, though results may vary.
How can I make the frittata fluffier?
Whisk the batter well to incorporate air, and avoid overloading with too many heavy vegetables to keep it light and fluffy.
PrintVegan Chickpea Flour Frittata Recipe
This Vegan Frittata is a delicious and nutritious plant-based alternative to the traditional egg frittata. Made with protein-rich chickpea flour and a variety of fresh vegetables, it combines flavorful spices and olive oil to create a hearty, satisfying dish that’s perfect for breakfast, brunch, or light dinner. Baked to perfection, this recipe is simple to prepare and naturally gluten-free, making it suitable for a wide range of dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Vegan, Plant-Based
- Diet: Vegan
Ingredients
Batter
- 1 cup chickpea flour (also known as gram flour or besan)
- 1 1/4 cups water
- 2 tablespoons olive oil, plus extra for greasing
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon garlic powder
Vegetables
- 1 cup diced bell peppers (mixed colors)
- 1/2 cup finely chopped onion
- 1 cup chopped spinach or kale
- 1 medium tomato, diced
- 1/2 cup mushrooms, sliced
Instructions
- Prepare the Batter: In a large bowl, whisk together the chickpea flour, baking powder, salt, black pepper, turmeric, smoked paprika, and garlic powder. Slowly add water and 2 tablespoons olive oil to the dry mixture, whisking continuously until you form a smooth, lump-free batter.
- Sauté the Vegetables: Heat a non-stick skillet over medium heat with a teaspoon of olive oil. Add the diced onions, bell peppers, mushrooms, and sauté for 5 minutes until they begin to soften. Stir in the chopped spinach or kale and cook until wilted. Remove from heat and allow to cool slightly.
- Combine Batter and Vegetables: Gently fold the sautéed vegetables and fresh diced tomatoes into the chickpea batter, ensuring an even distribution of ingredients.
- Prepare to Bake: Preheat your oven to 375°F (190°C). Lightly grease a baking dish or oven-safe skillet with olive oil to prevent sticking.
- Bake the Frittata: Pour the batter-vegetable mixture into the prepared baking dish, spreading it evenly. Bake in the preheated oven for 30 to 35 minutes or until the frittata is set, firm to the touch, and golden on top.
- Cool and Serve: Remove the frittata from the oven and let it cool for 5 minutes before slicing. Serve warm or at room temperature, garnished with fresh herbs if desired.
Notes
- You can substitute or add your favorite vegetables like zucchini, broccoli, or asparagus depending on availability and preference.
- The baking time may vary slightly depending on the thickness of your frittata and your oven, so check for doneness with a toothpick or knife.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently before serving.
- For extra flavor, consider adding nutritional yeast or fresh herbs like thyme or rosemary to the batter.
Keywords: Vegan frittata, chickpea flour frittata, plant-based breakfast, gluten-free frittata, baked frittata, vegan brunch recipe
