Spring Green Vegan Frittata

If you are looking for a plant-based alternative to the classic egg-based frittata, you will love this vegan version made with chickpea flour and fresh herbs. It is easy to make, full of flavor, and perfect for a spring brunch or a light dinner. You can enjoy it hot or cold, and store the leftovers in the fridge for up to three days.

What you need:

• Fresh herbs: You will need a mix of parsley, dill, mint, and basil. These herbs add a burst of freshness and aroma to the frittata. You can also use other herbs you like or have on hand, such as cilantro, chives, or oregano.
• Spring vegetables: You will need leeks, asparagus, spinach, and scallions. These vegetables give the frittata a nice texture and color contrast. You can also use other spring vegetables, such as peas, artichokes, or radishes.
• Chickpea flour: This is the main ingredient that replaces eggs in this recipe. Chickpea flour is also known as garbanzo bean flour or besan. It is gluten-free, high in protein and fiber, and has a mild nutty flavor. You can find it in most grocery stores or online.
• Psyllium husk: This is a natural fiber that helps bind the frittata together and create a moist and tender texture. You can find it in health food stores or online. If you don’t have it, you can use ground flax seeds or chia seeds instead.
• Other ingredients: You will also need water, olive oil, baking powder, salt, pepper, garlic powder, onion powder, turmeric, nutritional yeast, and vegan cheese (optional).

How to make it:

1. Preheat your oven to 350°F (177°C) and grease a 10-inch cast-iron skillet or baking pan.
2. Chop the herbs and set aside.
3. Cut the leeks into thin slices and rinse well. Cut the asparagus into 1-inch pieces. Wash and dry the spinach. Slice the scallions.
4. Heat some oil in a large skillet over medium-high heat. Add the leeks and asparagus and cook for about 15 minutes, stirring occasionally, until soft and golden. Season with salt and pepper.
5. Add the spinach and scallions and cook for another 5 minutes, until wilted. Turn off the heat and let it cool slightly.
6. In a blender, add the water first, then the chickpea flour, psyllium husk, baking powder, salt, pepper, garlic powder, onion powder, turmeric, nutritional yeast, and vegan cheese (if using). Blend until smooth and creamy.
7. Transfer the vegetable mixture to a large bowl and add the chopped herbs. Stir well to combine.
8. Pour some of the batter over the bottom of the prepared skillet or pan. Spread the vegetable mixture evenly over it. Pour the rest of the batter over the top and smooth it out with a spatula.
9. Bake for 35 minutes covered with foil. Remove the foil and bake for another 15 to 20 minutes, or until puffed up and golden in the center.
10. Let it rest for 10 minutes before slicing and serving.

What to serve with it:

You can serve this vegan frittata with any of these delicious options:

• A green salad or one of these 40 Must-Try Vegan Salads
• Roasted potatoes or these Crispy Herby Smashed Potatoes
• Vegetable side dishes like this Roasted Asparagus
• Fruit salads like this TURMERIC FRUIT SALAD WITH TOASTED COCONUT or Citrus Salad

I hope you enjoy this vegan frittata as much as I do! It is a great way to celebrate spring and enjoy some healthy plant-based food.