I’m a total breakfast person and I love having a delicious, protein-filled breakfast that’s both easy-to-make and will jump start my day. I get why people eat eggs for breakfast, because it’s a quick and easy protein. So what do you do when you don’t eat eggs? You make my breakfast frittatas! These babies have 11 grams of protein in them, without any add-ins! If you add a scoop of cheese sauce, you get even more!
I love to bake these up in the air fryer, but you can also cook them up in the microwave too. To make things even easier, I created a recipe for a frittata mix, so you can keep a jar on your counter for quick breakfasts. All you have to do is whisk it with cool water, stir in some chopped veggies, pour it into a greased ramekin or baking dish, and bake. To make things even more delicious, put a dollop of vegan cheese sauce on the top of the batter before baking (and some shredded cheese if you like too). In other words, you can totally customize them however you like. Some of my favorite add-ins so far are kimchi, frozen corn, cheddar, scallions and pickled jalapeños, as well as zucchini, red onion cheddar. Oh, and did I mention how fantastic the baked frittata is topped with pesto, salsa or this chipotle sauce? It’s fantastic!
You know what else? This frittata mix is perfect for travel! I put the mix in a freezer zip-top bag, with a 1/3 measuring cup inside, and write the cooking directions on the bag with a sharpie. So easy!
One quick note is that the baking times could vary slightly depending on your microwave or air fryer, as well as your personal preferences on how firm you want it. I usually do about 6 minutes in my 1,200 watt microwave and about 15 minutes in my large Go Wise air fryer. The timing may also depend on your dish, as mine is a deep large ramekin, and something that’s shallow may take slightly less time to cook. I like mine firm on the outside, and a little soft inside. They will also firm up a bit if allowed to sit about 5 minutes before eating.
Oh, and if you want to up the protein even more, increase the nutritional yeast flakes to 1 tablespoon per individual frittata, and 1/2 cup plus 2 tablespoons for the large 10x batch. 1 tablespoon of nutritional yeast flakes has 4 grams of protein!
xo Julie
Easy Vegan Chickpea Frittata
Description
These chickpea frittatas are so good! They make the perfect healthy breakfast, and you can customize the fillings.
Without any add-ins, these have 11g of protein and only 3g of fat!
Ingredients
1/3 cup garbanzo bean/chickpea flour
1 teaspoon nutritional yeast flakes
1/4 teaspoon baking powder
1/4 teaspoon sea salt
1/4 teaspoon granulated onion
1/2 cup cool water
1 handful chopped frozen or fresh veggies
Cheese sauce, shredded cheese,
Salsa, pesto, or any topping of choice, optional
Instructions
Grease a large ramekin or ceramic mini loaf pan with spray oil. Set aside.
In small bowl whisk together the garbanzo bean flour, nutritional yeast flakes, baking powder, salt, and onion. Whisk in the cool water until smooth. Stir in whatever veggies you like, such as chopped spinach, diced onion, sliced scallions, frozen corn, kimchi, etc…
Scoop the mixture into the prepared ramekin or loaf pan. If desired, put a nice big dollop of vegan cheese sauce in middle. You can also grind a little fresh pepper on top.
Place the frittata in an air fryer and bake at 400F for 15 to 20 minutes, or until the frittata is lightly browned and puffed on top, and not mushy in the center. The frittata will also be pulling away from the sides of the baking dish. Alternately, you can bake the frittata in the microwave oven for about 5 to 6 minutes in a 1,200 watt oven). The baking times may vary slightly depending on the wattage and size of your ovens.
Let the frittata cool for 5 minutes before eating. The frittata will firm up a bit upon standing.
Notes
If making a large batch of mix (10 servings), combine:
365 grams garbanzo bean/chickpea flour
3 tablespoons plus 1 teaspoon nutritional yeast flakes (or 1/2 cup plus 2 tablespoons for extra protein!)
2 1/2 teaspoons baking powder
2 1/2 teaspoons sea salt
2 1/2 teaspoons granulated onion
To make: Whisk 1/3 cup mix with 1/2 cup cool water. Follow the rest of the instructions in recipe above.
Thank you, from the bottom of my heart! I’ve made this at least half a dozen times since you posted it…and sent my daughter the large batch to enjoy on her harried mornings. I love the versatility of this recipe – I’ve been able to use up all my leftovers (veggie, Soyrizo, leafy greens, misc. frozen veggie, etc.). I also have used a pie plate to make double batches, adjusting microwave cook times. Each batch is different, but soooo delicious. Abundant thanks!
Thank you so much Paula! I am so glad to hear you are enjoying it.xoxo