Vegetable Frittata

Vegetable Frittata

Family friendly and a great way to use up any extra vegetables! Top with chopped fresh tomatoes, salsa or red sauce.

Makes 6 servings



  • 2 cups finely chopped broccoli, cauliflower, mushrooms, or zucchini (or a combination)
  • 1/4 cup finely chopped onion
  • 1 cup tightly packed finely chopped greens (spinach, kale, collards, etc)
  • 1/2 cup chopped fresh cilantro or parsley
  • 1 medium tomato, thinly sliced (optional for top decoration)


  • 1 1/2 cups chickpea flour (garbanzo bean flour)
  • 1 1/2 cups water
  • 1/4 cup plain unsweetened yogurt or thick cashew cream
  • 1/2 teaspoon salt
  • 1/4 heaping teaspoon kala namak (Indian black salt provides egg flavor)
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon black pepper or to taste
  • 1 tablespoon olive oil
  • 1/4 teaspoon dried thyme (or 1 teaspoon fresh thyme finely chopped)


  • 1 large tomato, finely chopped (or salsa or red sauce)


  1. Preheat the oven to 375°F. Grease a 9-inch pie pan.
  2. Batter: In a blender (or bowl with whisk), combine the flour, water, yogurt, salt, kala namak, turmeric, cayenne, pepper, and oil. Blend until smooth. 
  3. Add the finely chopped vegetables to the batter. Add the cilantro or parsley and thyme and stir to combine. Pour the mixture into the prepared pie pan and top with sliced tomatoes if desired.  Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out almost clean. The top will crack and get golden. Spray or brush some oil on the top of the frittata while it is still hot. Let it sit for 10-15 minutes before serving (this is important to allow the frittata to set up).
  4. Serve topped with chopped tomatoes or sauce.

Recipe adapted from Vegan Richa.