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