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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 minutes
Cook Time 20 minutes minutes
Total Time 30 minutes minutes
Servings 2 people
- 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)
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.