Craving a frittata, but can’t eat eggs? Try this vegan frittata, which uses chickpea flour instead of eggs. “This ‘V’ frittata is satisfying, flavorful, and inclusive,” says chef Nina Curtis. “Plant based, gluten, egg and dairy free, it will delight your most ingredient-sensitive eater.” Curtis recommends Violife vegan Cheddar cheese because it “melts nicely.” In her recipe, Curtis uses high-sulfur Kala Namak black salt, which imparts an egg flavor and scent to the frittata; turmericgives it a light yellow color.
The “V” Frittata
Recipe by Nina Curtis.
Ingredients
For vegetable base:
- 1 cup zucchini, grated
- 1 cup baby spinach, packed, chopped
- ½ cup red, yellow, or orange bell peppers, small diced
- ½ cup roma tomatoes, small diced
- ¼ cup red onions, small diced
- ¼ teaspoon sea salt
For eggless base:
- 1½ cups chickpea flour
- 1½ cups water
- ½ cup vegan Cheddar cheese
- ¼ cup plain vegan yogurt
- 1 tablespoon grapeseed or avocado oil
- 1 teaspoon baking powder
- ½ teaspoon turmeric
- ½ teaspoon dried dill
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- ¼ teaspoon Kala Namak black salt
- ¼ teaspoon black pepper
For frittata toppings:
- ½ cup vegan Cheddar cheese
- 1 to 2 roma tomatoes, thinly sliced
Instructions
- Preheat oven to 375 degrees F. Grease 9-inch round pan. Prepare vegetables and press as much water as possible out of grated zucchini. Lightly sauté vegetables with sea salt. Set aside. In medium-size bowl, combine chickpea flour, water, ½ cup vegan Cheddar cheese, yogurt, oil, baking powder, turmeric, dried dill, garlic powder, sea salt, Kala Namak black salt, and black pepper. Whisk together to mix well. Drain any accumulated “juice” from vegetables and add drained vegetables to batter.
- Pour frittata mixture into prepared pan. Top with additional vegan Cheddar cheese and tomato slices. Bake for 45 to 50 minutes at 375 degrees F or until a toothpick inserted in the center comes out clean. Remove from oven and let sit for 10 minutes before serving. Store refrigerated.
