Skillet Vegetable & Chickpea Flour Frittatas

Veggie-filled vegan chickpea flour frittatas aren’t “eggs-act” replicas of the egg variety. They don’t have to be — they’re tasty in their own right. Made in a skillet on the stovetop (as opposed to the baked type of chickpea frittata), feel free to use this basic recipe as a jumping off point. Experiment with your own vegetable combinations, herbs, and seasonings.

There’s something about recreating egg dishes in vegan versions that’s fun to do and comforting to eat. Vegans sometimes miss foods we grew up with, and chickpea flour helps do the trick in the egg department.

Frittatas are excellent for brunch or dinner, fresh from the pan. They’re also good at room temperature, portable lunches in a flat container, or as a light dinner with fresh whole grain bread and a salad. Chickpea flour is sometimes labeled garbanzo flour and is more economical than you’d expect for a specialty flour.

This makes two 10-inch or three 8-inch frittatas; 2 to 4 servings depending on what else is being served. The recipe doubles easily. 

Vegetable options for vegan fritatta

I like to combine two different vegetables, but feel free to use any number you’d like, to arrive at 1 1/2 to 2 cups steamed, sautéed, or prepped vegetables in total. You’ll find this list in the Notes portion of the recipe box as well, in case you’d like to print it out.

Lightly steamed

• Sliced mushrooms
• Finely chopped asparagus
• Finely chopped broccoli
• Finely diced zucchini
• Spinach, kale, chard, or other greens (make sure to drain well)

Sautéed

• Finely chopped onions
• Finely diced bell peppers
• Wavy-cut or sliced carrots

No precooking needed

• Thinly sliced tomatoes
• Fresh herbs (parsley, cilantro, dill, scallions, chives, oregano)

Photos by Hannah Kaminsky, BittersweetBlog.com.

Explore more … 37+ Eggless Vegan “Egg” Dishes

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Yield: 2 to 4

Skillet Vegetable & Chickpea Flour Frittatas

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These veggie-filled vegan chickpea flour frittatas aren’t “eggs-act” replicas of the egg variety, they don’t have to be — they’re tasty in their own right. 

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Ingredients

• Vegetables of your choice for filling (see options in Notes)
• 1 1/4 cups chickpea (garbanzo) flour
• 2 tablespoons nutritional yeast, optional
• 1 teaspoon baking powder
• 1/2 teaspoon curry powder
• 1/2 teaspoon salt
• Freshly ground pepper
• 1 cup water or unsweetened plant-based milk
• 1 tablespoon olive oil or melted vegan butter
• Fresh herb or herbs as desired (parsley, cilantro, dill, scallions, chives, fresh oregano)
• 1 cup vegan cheese shreds, optional
• Oil or vegan butter for sautéing
• Salsa, sriracha, or hot sauce for topping, optional

Instructions

1. First, prepare the vegetables you’d like to use (see notes), since most will need to be steamed or sautéed first. 
2. In a mixing bowl, combine the chickpea flour, optional nutritional yeast, baking powder, curry powder, and salt. Stir together until completely combined.
3. Make a well in the center and pour in the water or plant-based milk and oil. Whisk together until completely smooth. If the mixture is too thick, add just a little more water; it should have the consistency of pancake batter. 
4. Stir the prepared vegetables into the batter along with fresh herbs of choice and the optional vegan cheese shreds.
5. Heat enough olive oil to coat the bottom of a nonstick omelet-sized  (8 to 10-inch) pan. Let it get nice and hot, enough to make a drop of the batter sizzle.
6. If you’re using an 8-inch skillet, ladle about 1 cup of the mixture into it; if using a 10-inch skillet, ladle in about 1 1/2 cups. Tip the pan from side to side quickly to spread the batter, or use a spatula if the batter isn’t spreading well. 
7. Cook over medium heat, covered, until the top firms up and the underside is golden brown. Flip with a large spatula and cook the other side. Repeat with the remaining batter. 
8. To serve, cut each smaller frittata into 4 wedges; or 6 wedges for the larger ones. Serve at once, passing around optional topping.

Notes

Vegetable options: I like to combine two different vegetables, but feel free to use any number you’d like, to arrive at 1 1/2 to 2 cups steamed, sautéed, or prepped vegetables in total. You’ll find this list in the Notes portion of the recipe box as well, in case you’d like to print it out. 

Lightly steamed

• Sliced mushrooms
• Finely chopped asparagus
• Finely chopped broccoli
• Finely diced zucchini
• Spinach or other greens (make sure to drain well)

Sautéed

• Finely chopped onions 
• Finely diced bell peppers
• Wavy-cut carrots

No precooking needed

• Thinly sliced tomatoes 

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