Jump to Recipe
This post may contain affiliate links. Read my policy page for more information.
This baked chickpea flour frittata is the perfect dish for breakfast, brunch or even dinner! It’s incredibly filling—high in both protein and fiber.
What is a frittata? Essentially a crustless quiche, typically made with eggs. Frittatas are an Italian dish and the word “frittata” is derived from the Italian word fritto meaning fried. Frittatas are often made in a skillet but can also be cooked in the oven. This is how I made my frittata and it worked out perfectly!
I love experimenting with different vegan egg-alternatives and chickpea flour is very impressive. It’s so versatile in different egg-free recipes as it can create a similar egg texture and flavor with the right seasonings, like in this chickpea flour scramble or this vegan eggs and potato recipe!
An egg-free frittata is a great cholesterol-free option. Tofu can make a delicious frittata which is why I’ve included it as well. It makes this frittata recipe even more filling, packed with plant protein.
Ingredients Needed
- chickpea flour—I make my own! If you’re having trouble locating chickpea flour and you don’t have dried chickpeas on hand, here are some chickpea flour substitutes. A mixture is best just keep in mind it won’t have the same result without chickpea flour.
- baking powder—to make it fluffier
- nutritional yeast
- garlic powder
- turmeric powder
- ground paprika—or smoked paprika
- dried basil
- dried dill
- Kala Namak—also known as black salt which gives it a distinct eggy flavor
- salt and pepper
- silken tofu—optional but ups the protein and filling factor
- roma tomatoes
- kale
It may seem like a lot of ingredients but most are herbs and spices so don’t feel overwhelmed. The actual recipe is quite simple and doesn’t require too many steps.
How to make
Preheat the oven to 400°F (205°C).
In a large mixing bowl add everything but the tomatoes and kale. Mix until well combined.
Stir in the chopped kale and diced tomatoes. Pour into a greased 9-inch springform pan or baking dish. Spread out evenly, then top with slices of tomato.
Bake for 40 minutes or until a toothpick poked into the center comes out clean.
Allow to cool for 10 minutes before removing from the pan. Serve warm or cold.
How to store
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
You can also freeze leftovers. Allow to cool completely before freezing. Place in a freezer safe container for 2-3 months.
To reheat, microwave individual servings for 30-60 seconds, or reheat in a preheated oven at 350F until heated through.
More easy vegan breakfast recipes
- One-Bowl Savory Vegan Muffins
- Just Egg Vegan Quiche
- Snickers Overnight oats
- Fluffy Vegan Pancakes
- Cozy Hot Oatmeals
- Egg-Free Recipes Using JUST Egg
If you enjoyed this recipe please leave a comment below and give it 5 stars! Or onPinterest(don’t forget tofollow me!) you can now add pictures into reviews, too, and be sure to help me share onfacebook!
Want to Save This Recipe?
Enter your email below and we’ll send it straight to your inbox! Plus, get weekly free recipes!
By submitting this form, you consent to receive emails from Health My Lifestyle.
Baked Chickpea Flour Frittata | Vegan Frittata Recipe
5 from 4 votes
Author: Rachel
This baked chickpea flour frittata is the perfect dish for breakfast, brunch or even dinner! It's incredibly filling—high in both protein and fiber.
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 40 minutes mins
Total Time 50 minutes mins
Servings 6
Method
oven
Ingredients
- 2 cups chickpea flour
- 1 teaspoon baking powder
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- ½ teaspoon turmeric powder
- ½ teaspoon ground paprika or smoked paprika
- 1 teaspoon dried basil
- ½ teaspoon dried dill
- ¼ teaspoon kala namak black salt
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 350 g silken tofu omit for soy-free
- 1 ½ cup water
- 2 roma tomatoes 1 diced, 1 sliced into rounds for topping
- 1 cup kale packed, shredded
Instructions
Preheat the oven to 400°F (205°C).
In a large mixing bowl add everything but the tomatoes and kale. Mix until well combined.
Stir in the chopped kale and diced tomatoes. Pour into a greased 9-inch springform pan or baking dish. Spread out evenly, then top with slices of tomato.
Bake for 40 minutes or until a toothpick poked into the center comes out clean.
Allow to cool for 10 minutes before removing from the pan. Serve warm or cold.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories: 209kcal | Carbohydrates: 29g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Sodium: 205mg | Potassium: 603mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1386IU | Vitamin C: 16mg | Calcium: 100mg | Iron: 3mg
Course: Breakfast, Main Course
Cuisine: Italian
Want to eat healthier but don’t know where to start?Get a free customizable meal plan and stop the struggle!
Pin this for later:
