How do I get the 'cheesy' flavor in this vegan frittata?

The cheesy flavor in this frittata comes from a combination of nutritional yeast and the savory chickpea flour batter, which also acts as a binder.

Can I make this Cheesy Spaghetti Frittata ahead of time?

Yes, the frittata can be cooled, cut into slices, and served warm or cold, making it suitable for meal prep.

What if I don't have wheat germ for this recipe?

Wheat germ is listed as optional in the ingredients, so you can omit it without significantly altering the dish.

How do I make the finger food version of this spaghetti frittata?

For the finger food version, spoon the spaghetti mixture into parchment-lined muffin tins, top with a halved tomato, and bake at 355 degreesF for about 15 minutes.

What kind of tomatoes should I use for the sauce?

The recipe calls for 3/4 pound of chopped tomatoes, which can be any fresh variety you prefer for making a sauce.

10 years ago

Cheesy Spaghetti Frittata
[Vegan]

SM By: Simona Malerba

Author Bio

I am a vegan chef and freelance food photographer who collaborates with companies, magazines, and... Read More

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A golden-brown Cheesy Spaghetti Frittata, sliced into wedges, revealing al dente pasta, tomato-caper sauce, and fresh basil, served.

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Nutritional Yeast / Nooch

Cheesy Spaghetti Frittata [Vegan]

Dairy Free

Yes, this spaghetti frittata is real. Not only is it real, cheesy, saucy, and savory, it's also easy to make. Most frittatas use eggs as the binding agent, but this recipe uses chickpea flour. They can be made two ways; as a large frittata or as a bite-sized, oven-baked appetizer... Read More

Ingredients You Need for Cheesy Spaghetti Frittata [Vegan]

8 ounces spaghetti
3/4 pound tomatoes, chopped
1 small onion
6-7 basil leaves
1 tablespoon capers
2 teaspoons nutritional yeast
2 teaspoons wheat germ (optional)
1 cup chickpea flour
Extra virgin olive oil, to taste
Salt, to taste

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How to Prepare Cheesy Spaghetti Frittata [Vegan]

Mix the chickpea flour with an equal volume of water to obtain a smooth batter without lumps. Let it rest. Meanwhile, thinly slice the onion and cook it in 2 tablespoons of extra virgin olive oil. As the pan gets dry, add water. Add the chopped tomatoes and cook over low heat. Add capers and continue to cook until it's like a sauce. Remove from heat, add fresh basil, and season with salt and pepper.
Cook the spaghetti until al dente. Let cool and mix with the sauce. Combine the nutritional yeast and wheat germ and mix everything with the chickpea batter.
Heat a few tablespoons of extra virgin olive oil in a non-stick skillet. When it is hot, add the pasta, reduce heat, and cook 10 minutes per side. Turn out onto a plate. Let cool, cut into slices, and serve.
For finger food version, prepare a muffin tin with parchment paper in each indentation. Add spaghetti to each tin, then add a halved tomato on top. Bake for about 15 minutes at 355°F. Remove from oven and serve warm or cold with extra nutritional yeast if you like.