To make this magical eggless batter, you simply need chickpea flour, nutritional yeast, ground flax seeds, salt, water, and that’s it. If you don’t have some of these items at home, you can easily find them at your local grocery store or online. Within minutes, these simple ingredients transform into a rich and flavorful egg-like frittata without any eggs!

Frittata [Vegan]

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Serves

2

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Ingredients

For the Batter:

  • 3/4 cup chickpea flour
  • 3 tablespoons nutritional yeast flakes
  • 1 tablespoon ground flax seeds
  • 3/4 teaspoon salt
  • 1 cup water

For the Vegetables:

  • 4 medium chard leaves
  • 3/4 cup coarsely chopped broccoli florets (about 1/4 head)
  • 1 cup diced zucchini (about 1/2 of a large zucchini)
  • 3 tablespoons olive oil, divided
  • 1 teaspoon soy sauce or tamari
  • 1/4 teaspoon freshly-ground black pepper
  • 1/8 teaspoon salt
  • 1/8 teaspoon garlic powder
  • pinch to 1/8 teaspoon red pepper flakes, to taste
  • 2 to 4 basil leaves, cut into strips
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Preparation

  1. First, make the batter. In a medium bowl, whisk together the chickpea flour, nutritional yeast flakes, flax seeds, and salt. Add the water and whisk until smooth and blended with no lumps remaining. Set aside.
  2. Next, prep the vegetables. Separate the leaves and thick stems of the chard. Slice the chard stems into 1/4-inch pieces, and coarsely chop the leaves. Chop the broccoli and zucchini.
  3. Place a 10-inch nonstick skillet over medium heat. When hot, pour in 2 tablespoons of olive oil, then add the chard stems and broccoli. Cook for 2 to 3 minutes, then add the diced zucchini, soy sauce, black pepper, salt, garlic powder, and red pepper flakes. Toss to combine and continue cooking for 6 to 7 minutes, stirring occasionally. Add the chopped chard leaves and cook until wilted, 1 to 2 minutes. Remove pan from heat and scoop the vegetables into the bowl of batter. Stir to combine.
  4. Return the empty skillet to medium heat and add the remaining 1 tablespoon of olive oil. Pour in the frittata mixture, spreading the vegetables evenly in the pan. Cover and cook without opening the lid for 7 to 8 minutes, until the bottom is browned and the center is no longer gooey. Remove from heat, garnish with fresh basil, cut into halves or wedges, and serve immediately while hot. Enjoy!

Notes

— This recipe is very flexible, and can be made with a variety of vegetables. For best results, use approximately the same amount of produce that we use here: about 2 cups of chopped vegetables and 1 1/2 cups of chopped greens. — This recipe is also a great way to use leftover cooked vegetables. If using cooked vegetables, use about 1 1/2 cups of veggies. Reheat them in a skillet until sizzling hot, season to taste, then add them to the batter and proceed with the recipe as directed.

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