Looking for a rich and satisfying plant-based brunch dish that can be enjoyed for any meal? This frittata is the answer. Packed with fresh vegetables and seasoned to perfection, this frittata is both nourishing and delightful. Whether you’re hosting a brunch or looking for a quick dinner option, this recipe brings together the best of plant-based ingredients for a meal that’s as flavorful as it is healthy. It’s also versatile—feel free to use whatever vegetables you have on hand!
Be sure to also check out my chickpea frittata [1] from a while back.
Plant-based Frittata
Servings: 4-6
Ingredients:
- 14 ounce firm tofu
- 1/3 cup chickpea flour
- 1/3 cup + 2 tbsp plant milk (unsweetened)
- 1 tsp lemon juice
- 2 tbsp nutritional yeast
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp black salt
- 1/2 tsp salt
- 1/4 tsp turmeric
- 1 tsp thyme (fresh or dried)
- 1 tbsp arrowroot powder
- 1/4 tsp baking soda
- 1/2 tsp cream of tartar
Veggie Mixture
- 5 ounce spinach, chopped
- 1 head broccoli (around 3 cups), chopped
- 3/4 cup onion, diced
Toppings
- Kite Hill Ricotta or other vegan cheese
- Cherry tomatoes, chopped in half
Directions:
- Preheat oven to 400º. Prep a greased pie pan or springform pan with oil, sprinkling gluten-flour on top.
- Saute broccoli and onions in pan until desired texture. Remove from heat and add spinach on top. Cover and let wilt for 2-3 minutes. Set aside.
- Add tofu ingredients to a blender and blend until smooth.
- In a large bowl, add the sautéed vegetables, tofu mixture and combine well.
- Pour the mixture into desired pan. Smooth out the top and press cherry tomatoes on top along with crumbled ricotta.
- Bake for 45 minutes or until top is a light golden brown.
- Allow to cool for 15-30 minutes before serving. Enjoy!
Note: This recipe is also fun to make into mini frittatas by using silicon cupcakes molds. If you try it that way just be sure to reduce the cook time accordingly.
Keep in mind the texture will not be exactly like a chicken egg frittata. If you’re interested in learning why we don’t need to eat eggs, check out my podcast episode, Are Eggs a Health Food [2].