Vegetable Frittata - vegan, gluten-free and protein-rich frittatas made with chickpea flour, assorted vegetables and spices. Perfect energising breakfast, on-the-go snack or to pack in kids lunchbox.
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Vegan frittata also called savoury muffins are a great way to make fussy kids eat their healthy meals as you can sneak in many vegetables. The shape, size and texture of these baked vegetable frittatas are so enticing and interesting that kids end up finishing their plates rather than finding hidden vegetables!
Vegetable Frittata Recipe Variations
Milk or cream can be substituted for water to get fluffier and soft frittatas. For the vegan version, any plant-based milk can be used.
You could use any vegetables that you have in the fridge. It is a great way to use up leftover roasted veggies.
Jalapenos or green chillies could be used to spice up the frittatas.
You could use the combination of cheese and different vegetables to satisfy picky eaters.
Add pumpkin/sunflower or hemp seeds for additional nutrients.
How to serve Frittatas?
These mini vegetable frittata make a great breakfast option.
Perfect to serve as an after-school snack for kids.
Great to pack for road trips, picnics or as an on the go snack.
Serve it as a light dinner along with simple chickpea salad or watermelon salad.
These are perfect to pack for kid's lunch box with jeera biscuits or butter coconut biscuits or with date bars.
Can you freeze frittata?
Yes, these chickpea flour frittatas are freezer-friendly and certainly makes a perfect make-ahead breakfast or snack. Wrap individual vegetable frittata in a cling film/food wrap and then store in zip lock bags or freezer-friendly container. Ensure to thaw it completely in the fridge before reheating. Frittatas stays good for 3 months if stored properly.
Watch How to make Vegan Frittata
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Ingredients
Vegetables: I have used courgettes/zucchini, carrot, bell pepper/capsicum and spinach. You could use any vegetables that you have in hand.
Spices and Raising agent: Black pepper, salt, dried oregano are used here. Add jalapeno/green chillies to make frittata spicier. You could add a little ground cumin for added flavour. A pinch of baking powder has been used to make frittatas light and fluffy.
Flour: Chickpea flour has been used to make gluten free vegetable frittata.
Liquid: I have used olive oil to cook vegetables and to grease a muffin tin cavities. You can swap any cooking oil for olive oil. Water has been used to make chickpea flour batter.
Instructions
1. Combine chickpea flour, salt, black pepper, oregano, baking powder and mix well.
2. Gradually add water and whisk until chickpea batter is of flowing consistency and lump free. Set the batter aside.
3. In a pan, heat oil and cook vegetables until soft.
4. Transfer cooked vegetables to chickpea flour batter and mix until well combined. Check seasoning and adjust if necessary.
5. Grease mini muffin tin cavities with oil or vegan butter and fill them with the prepared batter.
6. Bake them in a preheated oven at 180 C for 30 minutes or until they turn light golden colour.
Enjoy delicious and protein rich vegetable frittata.
Notes
Baking time may vary depending on the size of the tin, so adjust it accordingly.
Leftover frittatas can be stored in an airtight container in the fridge for up to 3 days.
Adjust seasoning to your taste.
Ensure not to skip baking powder to prevent frittatas from being dense.
More Vegan Breakfast Recipes
Nutella Crepes with Strawberries: Classic French crepes that are thin, delicate, and lacy pancakes filled with nutella, nuts and strawberries.
Millet Dosa: Vegan and gluten-free savoury crepes that make a healthy, nutritious and diabetic friendly breakfast.
Vegetable Upma: Vegan savoury dish made with semolina and vegetables.
Flaxseed Porridge: Vegan, low-carb and gluten-free porridge that is easy to make, healthy, comforting and nutritious.
Savoury Oats Porridge: vegan and healthy and easy to make dish loaded with vegetables and flavourful spices that gets ready in 15 minutes.
📖 Recipe Card
Vegetable Frittata
Video
Ingredients
1 cup = 250ml ; 1 tablespoon = 15ml ; 1 teaspoon = 5ml
- 2 tablespoon Oil
- 1 cup/ 135 gms/ ½ Courgettes/Zucchini chopped
- ½ cup/ 71 gms/1 small Green Bell Pepper/Capsicum chopped
- ½ cup/ 66 gms/1 medium size Carrot grated
- ½ cup/ 35 gms Spinach chopped
- 2 cups/ 300 gms Chickpea Flour
- 2 cups/ 500ml Water adjust to get right consistency
- 1 teaspoon Baking Powder
- Salt
- 1 teaspoon Black Pepper adjust to taste
- 1 teaspoon Dried Oregano
Instructions
- Before you get started, scroll up a little and watch a quick recipe video.
- In a pan heat oil on medium-high heat.
- Once oil is hot, put courgettes/zucchini, carrot, bell pepper/capsicum and saute for 5 minutes until half done.
- Now mix in spinach, salt and saute for 5 more minutes until vegetables are well cooked.
- In a deep bottomed bowl, add chickpea flour, salt, pepper, oregano, baking powder and mix well.
- Now mix in cooked vegetables, add water gradually and whisk until you get a lump free batter.
- Grease the cavities of mini muffin tin with oil. Scoop prepared batter and fill each cavity.
- Place the muffin tin in pre-heated oven. Bake at 150C for 20 – 25 minutes or until puffed up and light golden brown. Let muffin tin sit for 5 minutes before removing.
Notes
Nutrition
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KEEP IN TOUCH
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