Since going vegan, I have missed Frittata’s and quiches, so I’ve searched for recipes to fill the gap. After some experimentation, I came up with this Egg-free Asparagus Frittata version. If you over bake it, it get’s too dry though, so I recommend sticking to the 20 minute backing time. You can also substitute other veggies if you prefer, but asparagus is a classic for me. I usually serve it greens and a light vinaigrette.
For the video version, of this recipe check out Two Make-Ahead Vegan High Protein Breakfasts
Do you have a favorite vegan frittata or quiche recipe? We’d love to hear it, I’m always searching for tasty breakfast recipes! Let us know with a comment.
Kelly (& Steffan)
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|Prep Time||20 minutes|
|Cook Time||20 Minutes|
- 1 Tbsp Extra Virgin Olive Oil divided
- 1.5 cups chickpea flour
- .5 tsp salt
- .5 tsp baking powder
- .5 tsp ground turmeric
- .25 tsp red pepper powder
- 1 Tbsp Fresh Basil chopped
- 2 cups water
- .5 cup fresh parsley chopped
- 1 cup fresh spinach chopped
- 2 cups asparagus cut into 1 inch pieces
- .5 cup fresh chives chopped
- Preheat the oven to 375 degrees
- Place you pan and 1 Tbsp of olive oil into the preheated oven to pre-heat the pan. A cast iron pan is best, but an 8 or 9 inch square baking pan would work, too.
- Stir all the dry ingredients together and pour in the water.
- Mix well and then stir in 1 Tbsp of the Extra Virgin Olive Oil
- Let the batter sit for 10 minutes or so while prepping the veggies.
- After the batter as sat for 10 minutes and veggies are ready, mix vegges and batter together until well incorporated.
- Take the heating pan out of the oven. Pour the batter mixture in and spread out evenly.
- Bake for 20 to 30 Minutes. I caution against over baking as it will be dry if you do that, so stick closer to the 20 minutes if it is set.
- Once it is somewhat firm, brush on 1 Tbsp of the Extra Virgin olive oil and it's ready to serve!
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