Vegan Frittata with vegetables
Italian salty egg-based cake made with chickpeas and fresh vegetables. Simple, healthy and fast recipe for the whole family!
Why you should try this recipe:
- easy to prepare, perfect for beginners
- only 15 minutes preparation time, then the frittata only needs to be baked in the oven
- very healthy: rich in protein, vitamins and minerals
- vegan, gluten-free, soya-free
- the whole family will love it
- bake it in a big cake form for lunch and dinner or in small muffin tins for a snack to bring with you
- a lot of fresh, seasonal vegetables
How to make a vegan Frittata
The frittata consists of a base of chickpea flour and water. It is refined with spices and vegetables and finally decorated with tomato slices and spring onions. You can change the fresh vegetables depending on the season and create completely different tastes.
Vegan Frittata with vegetables as snack to take away
Instead of baking the frittata in a large cake form, you can also pour the miy into muffins. After baking this mini-frittatas are perfect as a snack. You can simply pack them into a box and then take them with you to a picnic outdoors or to your workplace. They are filled with plantbased protein and fresh, seasonal vegetables. That’s why I like to eat the mini egg-cakes after sports, when I’m a little hungry.
To make 9 small frittatas, simply use half of the recipe below and pour the mixture into muffin tins. Don’t forget to grease them very well with oil or put paper into the muffin moulds so that the frittatas don’t stick to the mould. After baking, let them cool completely before removing them from the pan.
The ingredients:
- Chickpea flour: the basic ingredient for the Italian omelet. I like to use this flour rich with protein as a substitute for eggs. It ensures, just like eggs, that your food (cake, dumplings, späzle etc) gets firmer. Available at organic shops.
- Yeast flakes: the versatile seasoning agent, suitable to use anywhere. It brings the strong taste to the frittata and is a must-have in the vegetarian/vegan cuisine. Available at organic shops.
- Kala Namak: Black salt from Asia with a sulfur taste similar to eggs. This ingredient is not necessary, but if you want to add the classic eggy taste to your frittata, use it! Available in many organic shops.
- Seasonal vegetables and herbs of your choice
If you make the recipe, feel free to give me a feedback or write a comment on how it turned out. And if you share your homemade dish with your friends on social media, I would be very grateful when you link me (Instagram @flavour. dreams) and set the hashtag #flavourdreams. Of course I am always available for questions. Enjoy to try the recipe!
Vegan chickpea frittata with vegetables
Ingredients
Italian omlette
- 240 g chickpea flour
- 30 g yeast flakes
- 400 ml water
- 2 tsp baking powder
- ¾ tsp salt
- ¼ tsp kala namak (see desciption above) alternatively salt
- 1 tsp dried thyme
- 1 tsp dried oregano
- pepper and tabasco
Vegetables (you can change them seasonal)
- 1 clove of garlic
- 1 red pepper
- 1 yellow pepper
- 2 courgette
- 4 spring onions
- 2 big tomatoes
- sesame to garnish
Instructions
- Preheat the oven to 200 degrees Celsius or 392 degrees Fahrenheit.
- Mix all the ingredients for the omelet with a whisk until there are no more clumps.
- Wash the vegetables and cut them into small cubes, the tomatoes into thin slices. Stir the vegetable cubes into the chickpea omelet (except the tomatoes and some spring onions).
- Fill the frittata into a greasy cake form and decorate it with the tomato slices and the rest of the spring onions. Bake the omelet in the oven for 50 minutes.
- Cool the frittata 5-10 minutes and garnish with sesame.
More easy recipes with a lot of vegetables:
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