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sliced vegan frittata
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Vegan Frittata with Chickpea Flour

Flavorful vegan frittata made with chickpea flour! Eggless no dairy frittata without tofu, perfect for a quick meal and savory breakfast!
Course Breakfast, Brunch, Dinner, Lunch break
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people

Equipment

  • 1 kitchen scale
  • 2 bowls
  • 1 (hand or electric) whisk
  • 1 pan with lid

Ingredients

  • 150 grams chickpea flour
  • ¼ teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried oregano (or other herbs, like basil, thyme, rosemary or a mix of them all)
  • ½ teaspoon baking soda
  • 300 grams water, room temperature
  • 2-3 tablespoons olive oil (one for the batter, 1-2 for cooking)
  • 1 tablespoon (apple cider) vinegar
  • chopped parsley or chives (optional)
  • chopped green onions (optional)
  • 1 cup finely chopped potato, zucchini, broccoli or spinach (optional)

Instructions

  • Finely chop the vegetables (if using) and sautee in pan with a spoonful of olive oil until soft and liquids have evaporated
  • In a bowl mix chickpea flour, salt, pepper, oregano (and/or other herbs) and baking soda
  • In another bowl mix olive oil, water and vinegar
  • Add liquids to the dry ingredients and mix well, with a hand or electric whisk, until the batter is smooth and without clumps
  • Incorporate the veggies to the batter (or you can simply pour the batter directly on the vegetables in the pan where you sauteed them)
  • Generously grease a non sticking pan with olive oil, heat it for 30-60 seconds then pour the batter, spread it evenly and cover with a lid
  • Cook over medium heat until the top is firm (after 5-10 minutes check the bottom to make sure it doesn't burn)
  • Then flip the frittata around and cook for another 5-10 minutes, making sure the bottom doesn't burn.
  • Remove from pan, serve on a plate and wait a few minutes before slicing.