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This Vegan Frittata Will Become Your Favorite Plant-Based Breakfast

Published

6 years ago

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This amazing recipe uses chickpea flour to imitate the texture of eggs in the classic fritata. Recreating my favorite recipes into a lot healthier dishes that my entire family loves makes me really happy.

The most important thing in my cooking is making it simple, easy and quick, yet healthy and nutrient-rich.  This recipe consists of leftovers from previous dinners and it’s super creative so feel free to experiment and add ingredients of your choice.

Trust me, you will LOVE this vegan fritata and it will be on your breakfast table more than once.

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Quinoa Breakfast Frittata

Servings 4

Ingredients

  • 3 tbsp olive oil
  • 5 1/4 mushrooms finely chopped
  • 1 onion chopped
  • 1 red pepper chopped
  • 3 garlic cloves chopped
  • 9 oz. kale or spinach chopped
  • 1 2/3 cup chickpea flour
  • salt and pepper
  • 1/2 cup cooked quinoa

Instructions

  • Preheat the oven to 425°F. Line an 11-inch round cake pan with parchment paper
  • In a saucepan, warm half the olive oil over medium heat. Add the mushrooms, onion, and pepper and cook for about 5 minutes. Add the garlic and kale or spinach leaves, cook for 5 minutes, then remove from the heat and set aside
  • .In a large bowl, mix together the chickpea flour, remaining olive oil, and 1½ cups water to make a batter. Season with a pinch of salt and pepper.Add the cooked vegetables, quinoa, and parsley, then stir until well combined.
  • Pour the mixture into the lined cake pan and bake for 20 minutes.Remove from the oven and leave to cool for 5 minutes, then slice into wedges.

If you decide to try this recipe, please rate it and leave a comment below!

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