Shining like a star on the breakfast or brunch table, this incredibly flavorful Vegan Italian Frittata is bursting with healthy ingredients and brings a smile with each bite. A hearty chickpea flour base with zesty red onions, sweet red bell peppers and carrots, earthy garlic and baby spinach with fragrant Italian herbs and spices makes for a savory and tasty frittata that will have you craving vegan frittata everyday. Perfect for breakfast or dinner, you can’t go wrong with this delicious and wholesome dish!
Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.
Hi there, Ameera here!
I have never been an egg fan, even prior to becoming Whole Food Plant Based. It’s a texture thing for me. However, I have always loved the idea of frittatas so when I told Mom that I wanted to make a Whole Food Plant Based frittata, she just stared at me for a few minutes to make sure that she heard me correctly! LOL
Frittata Baking
We used Italian herbs and seasonings for this tasty frittata and totally fell in love with it. The only thing that was up for discussion was the baking time.
I preferred to bake the frittata longer for a slightly drier texture whereas mom preferred to bake it less for a moister, and slightly less firm texture. Either way makes for an amazing dish.
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Black Salt (Kala Namak)
Both Dad and Mom enjoy black salt because it really tastes like eggs. We did not use it in this recipe. Mom and Dad did not mind leaving it out of the frittata, as they can sprinkle a little on their individual pieces after cooking.
If you really love the taste of eggs, and are familiar with black salt, consider a little sprinkle in the frittata itself. Remember, a little goes a long way.
Make Ahead and/or Freeze
We decided to test how this recipe would taste by making it ahead and refrigerating it, plus then also freezing it. Guess what?
It tastes just as good made ahead and refrigerated, as well as frozen then thawed, as it did the day we made it. This dish is a perfect ‘make-ahead’ dish!
I’ll let Mom tell you more!
Hi! Robin here.
Yup, you could have blown me over with a feather when Monkey said she wanted to make a Whole Food Plant Based frittata, simply because I know she never liked eggs.
I just sat back and watched her create this deliciousness. We all scarfed down all the kitchen tests. I also loved that it is a perfect dish to make ahead and serve the next day for breakfast (or lunch or dinner).
We would love for you to try this recipe! If you try this flavorful frittata, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.
Products Used:
- Large ceramic/enamel-lined large skillet (or similar non-stick skillet)
- 8-inch cake pan
- Parchment paper
Vegan Italian Frittata
- Prep Time: 20 Minutes
- Cook Time: 45 Minutres
- Total Time: 65 Minutes (+10 Minute rest)
- Yield: 4-6 1x
- Category: Breakfast, Dinner
- Method: Stovetop, Oven
- Cuisine: Italian
Description
Shining like a star on the breakfast or brunch table, this incredibly flavorful Vegan Italian Frittata is bursting with healthy ingredients and brings a smile with each bite. A hearty chickpea flour base with zesty red onions, sweet red bell peppers and carrots, earthy garlic and baby spinach with fragrant Italian herbs and spices makes for a savory and tasty frittata that will have you craving vegan frittata everyday. Perfect for breakfast or dinner, you can’t go wrong with this delicious and wholesome dish!
Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.
Ingredients
Vegetable Ingredients:
- ½ cup red onion, small dice
- ½ cup red bell pepper, small dice
- ½ cup grated carrots
- 1 Tablespoon minced garlic
- 1 Tablespoon tamari *
- 1 cup baby spinach, chopped
Frittata Batter Ingredients:
- ½ cup unsweetened plain plant milk
- 1 teaspoon apple cider vinegar
- 1 ¼ cups chickpea flour
- 3 Tablespoons nutritional yeast
- 1 teaspoon baking powder
- 4 sundried tomato halves, minced
- ¼ cup + 2 Tablespoons water (or broth)
- ¼ cup vegetable broth *
Spice/Herb Ingredients:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 Tablespoon dried minced onions
- ½ teaspoon Italian seasoning
- ½ teaspoon sweet paprika
- 1 teaspoon dried crushed thyme leaves *
- 2 teaspoons dried parsley
- 1/8 teaspoon turmeric
- ¾ teaspoon sea salt (+/-) *
- ¼ teaspoon black pepper (+/-)
Optional Ingredients:
- 1/8 teaspoon black salt powder (Kala namak)
Instructions
- Preheat the oven to 375 F. Line an 8-inch cake pan with parchment paper (just the bottom), set aside. (see notes)
- Place all the Herb/Spice Ingredients into a small box, whisk to combine, set aside.
- Place ½ cup of plant milk into a small bowl, then add the apple cider vinegar, whisk to combine, set aside.
- In a large ceramic/enamel-lined large skillet (or similar non-stick skillet), add the diced onions, grated carrots, diced red bell peppers, and 1 Tablespoon of tamari, sauté over medium heat until they begin to soften, approximately 5 to 7 minutes. Add a tablespoon or so of water if the veggies start to stick and/or to prevent burning.
- Add the minced garlic, sauté for one minute, then add the chopped baby spinach, and sauté for one minute.Remove the skillet from the heat and set aside.
- In a large mixing bowl, add all the Frittata Batter Ingredients and Spice/Herb mix, (including the plant milk and apple cider vinegar mixture), whisk well to combined, then fold in the cooked veggies, stir well to evenly distribute them.
- Pour the frittata batter into the parchment paper lined cake pan and bake at 375 F for 33 to 35 minutes (see notes on baking times) or until a toothpick inserted into the center of the frittata comes out clean (or with a few remaining crumbs). Place a timer for about 25 minutes to check to see if the frittata is getting too dark. Place a sheet of foil or doubled parchment paper across the top and continue baking.
- Allow to set in the pan to set up for 20 minutes before serving. It is important to allow the frittata to set when it comes out of the oven, so it can firm up. Gently run a thin bladed knife around the edges to release any pieces that are stuck to the sides. This will ensure a smooth release from the pan. Flip upside-down, then once again to get it right-side up.
Notes
*Tips for Success: We placed two pieces of parchment down on the bottom of the pan to ensure that the frittata released perfectly. We just cut two 8-inch circles and placed them on top of each other. You do not need to line the sides of the cake pan. Make sure you run a thin-bladed knife all along the edges of the baked frittata to loosen before flipping it out of the pan.
*Baking Times: We were divided over the baking times. If you prefer a very moist frittata, bake it for 30 to 33 minutes. If you prefer a drier (but still moist) frittata, bake it for 35 minutes.
*Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.
*Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
*Dried Thyme Crushed Leaves: We use Penzeys French Thyme. It has amazing flavor. If you can’t find dried crushed thyme leaves, you can use ground thyme, but use half the amount.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Black Salt Powder (Kala namak): If you loved eggs in your former life (prior to being WFPB), then you will love black salt powder. We prefer the powder over the granules as you can get more flavor using less. You can find Black Salt Powder at most Mediterranean stores or you can order it from Amazon. If you have never tried it before, we suggest trying a small sample before adding to the batter or sprinkling a little on individual slices when serving. A little goes a long way. *We did not use black salt powder in our dish.
*Servings: 4 to 6
*Storage: Refrigerate, use within 5 days. Freezes well.
This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.
We have tried to use the chickpea flour several times in vegan omelets and it never cooks through…it ends up like pudding inside. What am I doing wrong?
Hi there Sunshine,
Thank you for your question. Are you referencing how this recipe turned out or how other recipes (not ours) turned out using chickpea flour?
-Ameera and Robin