A Frittata That Changed My Mornings
It was a quiet weekend morning when I found myself missing the fluffy comfort of a frittata—but without the eggs. I’d been experimenting with plant-based cooking, and a bag of chickpea flour in my pantry sparked an idea. That’s how this vegan frittata recipe came to be—a golden, veggie-packed wonder that’s now a staple for plant-based breakfast and healthy egg-free dishes in my kitchen. Ready in about 30 minutes (or less on the stovetop), it’s simple, satisfying, and oh-so-versatile. Grab your whisk, and let’s make a breakfast that’ll brighten your day!

Must-Have Kitchen Tools for This Recipe

Before we dive into the ingredients, let’s talk about the tools that make this vegan frittata recipe a breeze to whip up. (Note: These are affiliate links—I may earn a small commission if you purchase through them, at no extra cost to you!)

Non-Stick Skillet: Cooking on the stovetop needs a reliable pan—try this non-stick skillet for easy flipping.
9×9-Inch Baking Pan: Baking option calls for this pan—perfect with parchment.
Whisk: Blending the batter is smooth with this whisk—a kitchen must-have.
Mixing Bowl: Combining everything is easy with this sturdy bowl.

These tools make this healthy egg-free dish quick and effortless—perfect for busy mornings!

The Ingredients That Make This Vegan Frittata Recipe Shine

This vegan frittata recipe is packed with simple, plant-based ingredients, measured for U.S. cooks. Here’s what you’ll need (serves 4-6):

For the Batter:

1 cup chickpea flour (approx. 130 grams) – The egg-free base with a nutty flavor.
1 cup water (approx. 240 grams) – Keeps it light and smooth.
2 tbsp olive oil + 1 tbsp for cooking – Adds richness and helps it cook.
½ tsp salt – Seasons the batter.
2 twists of black pepper (about ⅛ tsp) – A subtle kick.
⅓ tsp kala namak (optional) – For that eggy flavor (a little goes a long way).

For the Zucchini Filling:

1 medium zucchini, sliced into discs – Fresh and tender.
½ cup water – For cooking the veggies.
1 medium red onion, thinly sliced – Sweet and colorful.
Salt and pepper to taste – Your seasoning call.

These ingredients blend into a vegan frittata recipe that’s perfect for plant-based breakfast or any time of day.

Step-by-Step Instructions: How to Make Vegan Frittata

Cooking this vegan frittata recipe is like a little morning ritual—easy steps, delicious results. You’ve got two methods: stovetop or oven. Let’s get started! Disclosure: This post contains affiliate links.

Stovetop Method

Step 1: Cook the Veggies

Slice the zucchini into thin discs and thinly slice the red onion. Add them to a skillet with ½ cup of water over medium heat. Cook for 5–7 minutes until the water evaporates and the veggies are tender. Season with salt and pepper, then set aside.

Step 2: Make the Batter

In a mixing bowl, whisk together 1 cup chickpea flour, 1 cup water, 2 tablespoons olive oil, ½ teaspoon salt, black pepper, and optional kala namak until smooth and lump-free. Stir the cooked veggies into the batter, mixing gently to combine.

Step 3: Cook the Frittata

Heat 1 tablespoon olive oil in a non-stick skillet over medium-low heat. Pour in the batter, spreading the veggies evenly with a spatula. Cook for 4–5 minutes until the bottom sets and turns golden. Carefully flip it (slide onto a plate and flip back into the pan if needed) and cook for another 2–3 minutes. Don’t overcook—it’s best moist inside!

Oven Method (Thicker Version)

Step 1: Preheat and Prep

Preheat your oven to 390°F (200°C). Line a 9×9-inch baking pan with parchment paper and lightly oil it.

Step 2: Cook the Veggies

Follow the stovetop veggie step: cook zucchini and red onion in ½ cup water until tender, season with salt and pepper, and set aside.

Step 3: Make a Thicker Batter

For a fluffier frittata, use 1 ½ cups chickpea flour and 1 ½ cups water. Whisk with 2 tablespoons olive oil, ½ teaspoon salt, black pepper, optional kala namak, and 1 teaspoon baking powder (for extra lift) until smooth. Stir in the cooked veggies.

Step 4: Bake It

Pour the batter into the prepared pan, spreading the veggies evenly. Bake for 18 minutes until set and lightly golden on top. Let it cool slightly before slicing.

Step 5: Serve It Up

Cut into wedges and serve warm with a sprinkle of fresh herbs or a dollop of vegan yogurt—perfect for breakfast or brunch!

Tips to Customize Your Vegan Frittata Recipe

This frittata is your playground—make it your own! Here’s how:

Veggie Swap: Try mushrooms, bell peppers, or spinach instead of zucchini.
Spice It Up: Add a pinch of chili flakes or smoked paprika for heat.
Herb Boost: Toss in fresh basil or dill with the batter.
Cheesy Twist: Stir in ¼ cup vegan cheese shreds for extra flavor.
Meal Prep: Double it—keeps in the fridge for 3–4 days and reheats well.

I made this for a brunch party, and my egg-loving friends were shocked it was vegan—huge win!

Nutritional Info: Why This Plant-Based Breakfast Rocks

This vegan frittata recipe is light yet nourishing. Per serving (1/6 of stovetop version):

Calories: ~150 kcal – Perfectly snackable.
Protein: ~6g – Chickpea flour delivers!
Fiber: ~3g – Keeps you full and happy.
Fat: ~8g – Healthy fats from olive oil.
Carbs: ~12g – Light and energizing.

Chickpeas add protein and fiber, while zucchini brings vitamins—ideal for healthy egg-free dishes and plant-based breakfast.

Vegan Frittata Recipe: A Plant-Based Breakfast Dream

Try this vegan frittata recipe! A healthy egg-free dish with chickpea flour and zucchini—perfect for plant-based breakfast in 30 minutes.

Author: Katie

Ingredients

Scale

For the Batter:

1 cup chickpea flour (approx. 130 grams) – The egg-free base with a nutty flavor.
1 cup water (approx. 240 grams) – Keeps it light and smooth.
2 tbsp olive oil + 1 tbsp for cooking – Adds richness and helps it cook.
½ tsp salt – Seasons the batter.
2 twists of black pepper (about ⅛ tsp) – A subtle kick.
⅓ tsp kala namak (optional) – For that eggy flavor (a little goes a long way).

For the Zucchini Filling:

1 medium zucchini, sliced into discs – Fresh and tender.
½ cup water – For cooking the veggies.
1 medium red onion, thinly sliced – Sweet and colorful.
Salt and pepper to taste – Your seasoning call.

These ingredients blend into a vegan frittata recipe that’s perfect for plant-based breakfast or any time of day.

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Instructions

Stovetop Method

Step 1: Cook the Veggies

Step 2: Make the Batter

Step 3: Cook the Frittata

Oven Method (Thicker Version)

Step 1: Preheat and Prep

Preheat your oven to 390°F (200°C). Line a 9×9-inch baking pan with parchment paper and lightly oil it.

Step 2: Cook the Veggies

Follow the stovetop veggie step: cook zucchini and red onion in ½ cup water until tender, season with salt and pepper, and set aside.

Step 3: Make a Thicker Batter

Step 4: Bake It

Pour the batter into the prepared pan, spreading the veggies evenly. Bake for 18 minutes until set and lightly golden on top. Let it cool slightly before slicing.

Step 5: Serve It Up

Cut into wedges and serve warm with a sprinkle of fresh herbs or a dollop of vegan yogurt—perfect for breakfast or brunch!

FAQs About Vegan Frittata

Q: How quick is this vegan frittata recipe?
A: Stovetop takes 15–20 minutes, oven about 30—fast either way!

Q: Can I skip kala namak?
A: Yes! It’s optional—still tasty without the eggy flavor.

Q: Is it gluten-free?
A: Naturally gluten-free with chickpea flour—perfect for all!

Q: How do I store leftovers?
A: Fridge for 3–4 days—reheat in a skillet or oven.

Q: Can I freeze it?
A: Yep! Freeze slices for up to 2 months—reheat from frozen.

Conclusion: Whip Up This Vegan Frittata Recipe

This vegan frittata recipe is a plant-based gem—golden, flavorful, and oh-so-easy. It’s the ultimate plant-based breakfast, blending chickpea flour and veggies into a healthy egg-free dish that’s perfect for any meal. Whether you fry it or bake it, it’s a winner every time.