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Vegan Frittata | Veganuary Week 2

Vegan Frittata | Veganuary Week 2
Vegan Frittata | Veganuary Week 2

This yummy plantbase 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 plantbased snack recipe.

💚As so many of you downloaded and loved our original veganuary meal plan, we decided to give it an update and rename it the Daily Dozen meal plan. If you haven't already downloaded the meal plan then grab it inside our new platform BOSH+ completely free! - 💚



  • 1 medium red onion
  • 1 clove garlic
  • 1 red chilli
  • 3 tbsp olive oil
  • 175g gram flour
  • 1 tbsp sea salt
  • 175ml water
  • 100g tenderstem broccoli
  • 100g brussel sprouts
  • 100g cauliflower
  • 1 red pepper
  • 100g baby leaf spinach
  • 1 lemon


  1. 1.

    You will need...

    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)

  2. 2.

    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

  3. 3.

    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

  4. 4.

    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

  5. 5.

    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

  6. 6.

    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

  7. 7.

    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