Chickpea Frittata

Chickpea Frittata

I get a lot of questions about breakfast ideas, and my favorite answer is, “Eat whatever you are in the mood for!” When you are eating plant-based, you don’t have to eat certain foods for breakfast, lunch, or dinner. I eat my own homemade cereal mix most mornings, but sometimes I’ll have leftovers from dinner the night before, a sandwich, or soup. It’s all good– literally! Good tasting and good for me.

That being said, I try to bring you occasional “breakfast” ideas, like this chickpea frittata. You can make this once a week and enjoy a slice every morning with a side of fruit, or save it for lazy weekend mornings. It also makes a great lunch or dinner option paired with a green salad or a bowl of soup!

Feel free to play with the vegetables added. You can go in a different direction than the Mexican theme I used with broccoli, cauliflower, zucchini, asparagus, artichoke hearts, carrots, peas…so many options.

Chickpea flour is a super healthy gluten-free flour containing 5 grams of protein and 5 grams of fiber per 1/4 cup! I used Bob’s Red Mill brand, which is pretty easy to find here in Central Florida.

Kala Namak, or black salt, is not as easy to find. I ordered mine online. It has a sulfur flavor reminiscent of eggs, so if you want that eggy flavor, give it a try. The frittata is just as great without it. Creamed corn gives the batter sweetness and creaminess, and the nutritional yeast gives it a cheesy flavor.

Chickpea Frittata

January 18, 2021
: 8


  • 1/4 cup chopped onion
  • 1 tsp minced garlic
  • 1/2 cup green or red bell pepper, diced
  • 1 1/2 cup chopped mushrooms
  • 1/2 cup chopped tomatoes
  • 1 tbsp pickled jalapeño slices, minced (optional)
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp cumin
  • 1 cup packed chopped fresh spinach
  • 1 cup chickpea flour
  • 1/4 cup nutritional yeast
  • 1/2 tsp black salt (Kala Namak, optional)
  • 1 cup plant-based milk
  • 1/2 cup creamed corn
  • Step 1 Preheat the oven to 375 degrees.
  • Step 2 Lightly grease a pie plate or small baking dish.
  • Step 3 Heat a skillet over medium-high heat. Add the garlic, onions, and peppers and sauté about 2 minutes.
  • Step 4 Add the mushrooms, tomatoes, jalapeños, salt, pepper, and cumin. Turn heat down to medium-low and continue cooking until the vegetables are cooked down.
  • Step 5 Stir in the spinach and remove from heat. The hot vegetables will quickly wilt the spinach.
  • Step 6 Combine the chickpea flour, nutritional yeast, and black salt in a mixing bowl.
  • Step 7 Add the milk and whisk until smooth.
  • Step 8 Stir in the creamed corn.
  • Step 9 Drain off excess liquid from the skillet of vegetables, then add the vegetables to the batter and stir to combine.
  • Step 10 Pour the mixture into the pie plate or baking dish. Bake 40-45 minutes until firm to touch in the center.
  • Step 11 Serve with salsa, guacamole, plant-based cheese sauce, or plant-based sour cream.
  • Step 12 Omit the jalapeños if you don’t like heat.
  • Step 13 Kala Namak, black salt, adds an eggy flavor to the batter, but can be omitted. Use 1/2 tsp regular salt in the batter instead.

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