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Vegan Spinach and Mushroom Frittata Recipe

A hearty, egg-free frittata made with chickpea flour, mushrooms, and spinach for a protein-packed, fluffy, and satisfying dish.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 1 cup chickpea flour
  • ½ cup water
  • ½ cup unsweetened plant milk
  • 1 tbsp olive oil
  • 1 tsp baking powder
  • ½ tsp turmeric for color
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp nutritional yeast
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 cup mushrooms sliced
  • 1 cup fresh spinach chopped

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Heat 1 tsp olive oil in an oven-safe skillet.
  3. Sauté onions and garlic until fragrant, about 3 minutes.
  4. Add mushrooms and cook until soft, around 5 minutes.
  5. Stir in spinach and cook until wilted.
  6. In a bowl, whisk chickpea flour, water, plant milk, baking powder, turmeric, salt, black pepper, and nutritional yeast.
  7. Pour the batter over the vegetables in the skillet.
  8. Transfer skillet to the oven and bake for 25–30 minutes.
  9. Let it cool slightly before slicing.

Notes

Nutritional Information (Per Serving)

  • Calories: 180
  • Total Fat: 5g
  • Saturated Fat: 1g
  • Carbohydrates: 25g
  • Fiber: 6g
  • Protein: 10g

Vitamins & Minerals (Per Serving)

  • Iron: 18%
  • Vitamin A: 20%
  • Folate: 15%
  • Magnesium: 12%
  • Potassium: 16%

Tips for the Best Vegan Frittata

  • Let the batter sit for 10 minutes for a fluffier texture.
  • Add sun-dried tomatoes or dairy-free cheese for extra flavor.
  • Store leftovers in the fridge for up to three days.

Final Thought

This frittata proves you don’t need eggs to enjoy a classic brunch favorite. Eat it solo, with toast, or straight from the pan!