Vegan Frittata Recipe
A healthy Vegan Frittata stocked up with fresh herbs, leeks and asparagus, with a flavorful creamy chickpea flour filling. Simple to make and completely delicious!
How to Make the Best Vegan Frittata
If you’re looking for a plant-based breakfast that’s both satisfying and packed with flavor, this vegan frittata is exactly what you need. Made with a creamy chickpea flour base instead of eggs, it delivers a similar custardy texture with plenty of protein to keep you fueled throughout the morning.
What makes this frittata special is the abundance of fresh herbs—parsley, cilantro, and dill—combined with tender leeks and asparagus. The chickpea flour filling gets an umami boost from white miso paste and Dijon mustard, creating a depth of flavor that rivals any traditional frittata. A touch of turmeric adds a golden hue reminiscent of eggs.
Whether you serve it warm straight from the oven or enjoy it cold the next day, this vegan frittata makes for an impressive brunch centerpiece or a meal-prep friendly breakfast option. It’s proof that eating plant-based doesn’t mean sacrificing taste or satisfaction.
Vegan Frittata
A healthy Vegan Frittata stocked up with fresh herbs, leeks and asparagus, with a flavorful creamy chickpea flour filling. Simple to make and completely delicious!
Ingredients
Vegetables
Fresh Herbs
Chickpea Flour Filling
Instructions
Prepare the Vegetables
- Preheat the oven to 350°F.
- Sauté leeks in olive oil over medium heat for 5 minutes. Add asparagus and a sprinkle of salt, sauté 5 minutes more. Stir in spinach and scallions. Remove pan from the heat.
Combine the Filling
- In a large bowl mix chopped parsley, cilantro, scallions, and fresh herbs. Add cooled asparagus mixture. Set aside.
- In a blender add water first, then chickpea flour, psyllium, hemp seeds, baking powder, sea salt, black pepper, miso, dijon, lemon juice, garlic, and turmeric. Blend until silky smooth.
- Pour the blended filling into the greens, mix thoroughly and spread into an oiled 10 inch cast iron skillet (or baking pan). Place a few asparagus spears and tomato slices on top. Brush with olive oil and sprinkle of salt.
Bake
- Bake in oven at 350°F covered with foil for 35 minutes. Remove foil and bake 15 minutes more or until nicely puffed up in the center.
- Broil for 3-5 minutes to lightly brown tomatoes and asparagus. Watch carefully!
Notes
- The chickpea flour base creates a creamy, egg-like texture without any eggs.
- Feel free to swap in your favorite fresh herbs—basil, chives, or tarragon all work beautifully.
- This frittata is just as delicious served cold the next day.
