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.
Ingredients
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.
Instructions
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!