Plant-Based Frittata

0:50 m

This yummy plant-based recipe is also a great vegan alternative to a Spanish omelette. It's quick, easy and delicious. A great meal to have as a vegan breakfast, veggie lunch or to keep you going through the day as a plant-based snack recipe.

Start cooking ➞




For the recipe

<item-todo-done>3 tbsp olive oil<item-todo-done><item-todo-done>1 tbsp sea salt<item-todo-done><item-todo-done>1 medium red onion<item-todo-done><item-todo-done>1 garlic clove<item-todo-done><item-todo-done>1 red chilli<item-todo-done><item-todo-done>175g plain flour<item-todo-done><item-todo-done>175ml water<item-todo-done><item-todo-done>100g tenderstem broccoli<item-todo-done><item-todo-done>100g Brussels sprouts<item-todo-done><item-todo-done>100g cauliflower<item-todo-done><item-todo-done>1 red bell pepper<item-todo-done><item-todo-done>100g baby spinach<item-todo-done><item-todo-done> Juice of 1 lemon<item-todo-done>

Before you start

Preheat oven to 180°C | Large baking sheet lined with parchment paper | Large saucepan | Large frying pan | Whisk | Sieve | Medium, non-stick small high-sided frying pan (approx 20-22cm)

First, prep your roast vegetables

  • Trim the tenderstem broccoli, brussel sprouts and cauliflower and cut into bite sized pieces
  • Cut the red pepper in half, remove the stem and seeds and cut into bite sized chunks
  • Spread the broccoli, brussel sprouts, cauliflower and red pepper over the baking sheet and put the sheet in the oven for 20 minutes

Fry your onion, garlic and chilli

  • Peel and finely slice the red onion and garlic
  • Rip the stem from the chilli, cut it in half lengthways, remove the seeds and finely chop
  • Warm 2 tbsp olive oil in the frying pan over medium heat, add the onions and sweat them down for 5-6 minutes until translucent
  • Add the garlic and the chilli to the pan and cook them with the onions for a further 2-3 minutes
  • Remove from the heat and set to one side

Prepare your batter

  • Put the gram flour and salt in a large bowl and gradually add the water, whisking constantly until you have a smooth batter (you may not need all the 175ml water)
  • Put all the cooked vegetables, including the onions, in the bowl and carefully fold them into a batter with a wooden spoon

Cook the frittata mix

  • Warm 1 tbsp olive oil in a medium, non-stick high-sided frying pan, over a low to medium heat
  • Pour in the batter and gently fry for 10-12 minutes, using a spatula to gently loosen around the edges and prevent sticking
  • Take the pan off the heat, place a dinner plate on top of the frying pan and carefully flip the pan to remove the frittata
  • Gently slide the frittata back into the pan, so the cooked side is facing upwards, and cook for a further 10-12 minutes until the edges of the frittata are golden and crispy

Serve and enjoy

  • Carefully slide the frittata out of the pan, cut it into 6 slices (like a pizza) and serve immediately with a side of baby leaf spinach salad
  • Squeeze over the lemon juice to dress the salad
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