Vegan Frittata Recipe
Recipe type: Breakfast
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 cups garbanzo bean flour
  • 1¼ tsp baking soda
  • 1 tbsp lemon juice
  • salt to taste
  • 1½ cup almond milk*
  • ⅓ cup chopped dill
  • ½ cup sliced olives
  • 1 yellow onion
  • 3 packed cups spinach
  • 1 cup Daiya mozarella cheese (not necessary, but gives an impression of egg whites in the blend when cooked)
Salad Topping
  • 1 large cucumber
  • 2 medium-large tomatoes
  • ½ cup chopped green onions
  • 2 tbsp vegan mayonnaise
  • salt to taste
  1. chop onions and saute for 4-5 mins in water or 1 tsp of olive oil on high heat, until golden brown
  2. throw in spinach and stir in; saute until all spinach is wilted
  3. take off heat
  4. whisk flour, soda, lemon juice, salt and milk together in a bowl to form pancake-like batter
  5. add dill and olives and stir in
  6. add onion with spinach, stir in
  7. preheat a skillet on high, then reduce to low
  8. drizzle with 1 tsp of olive oil
  1. if you choose to make a frittata, pour half of the batter on a non-stick frying pan and cover with a lid
  2. cook for 9-10 minutes, until the bottom is golden and the top has no liquid spots left (it will looked cooked)
  3. flip over with a flexible turner and cook for 4-5 minutes or until the bottom is golden
Frittata Pancakes
  1. if you choose to make frittata in shape of pancakes, use ¼ measuring cup, pouring batter over a heated skillet with enough space left between pancakes to expand--you will have enough batter for about 8 pancakes
  2. cover with a lid and cook for 5 minutes on low heat, until the bottom is golden
  3. flip over with a flexible turner and cook for another 4-5 minutes, covered
  4. remove, and repeat until all batter has been used
Top It Off
  1. enjoy with tomato/cucumber salad over frittata--it will add the dimension needed to make this frittata taste like an omelette
*you can use water instead
Recipe by Vegalicious at