vegetable frittata

Chickpea Flour Frittata - Eggless Vegan Frittata Recipe.&nbsp;This Chickpea flour Vegetable frittata is filling, easy and delicious. Use the batter to make pancakes, crepes, crustless quiche. Vegan Glutenfree Soyfree Recipe Nutfree option

Chickpea Flour Frittata - Vegan Frittata Recipe

(30 grams) finely chopped red onion

(30 grams) tightly packed finely chopped greens

salt

(135 grams) chickpea flour ((garbanzo bean flour))

(360 milliliters) water

(60 grams) plain unsweetened or lightly sweetened yogurt or thick cashew cream

kala namak ((Indian sulphur black salt))

turmeric

cayenne

black pepper (or

organic safflower or other neutral oil

(15 grams) chopped fresh cilantro or parsley

thyme

dill

Preheat the oven to 375°F (190°C). Grease a 9-inch (23cm) pie pan (or line it with parchment paper).

Vegetables: In a large bowl, combine the broccoli, onion, greens, and salt. Toss to combine.

Batter: In a blender, combine the flour, water, yogurt, salt, kala namak, turmeric, cayenne, pepper, and oil. Blend until smooth. (Alternatively, whisk the ingredients together in a large bowl until smooth.)

Add the broccoli/veggie mixture to the batter. Add the cilantro, thyme, and dill and mix well. Pour the frittata mixture into the prepared pie pan and 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 minutes before serving. Store refrigerated for up to 3 days.

https://www.youtube.com/watch?v=QBf7Ww7plFI

Chickpea Flour Frittata – Eggless Vegan Frittata, no Tofu!
FULL RECIPE: https://www.veganricha.com/2018/09/chickpea-flour-frittata-vegan-frittata.html
MY BOOKS: https://veganricha.com/books

This Chickpea flour frittata is filling, easy and delicious. Use the batter to make pancakes, crepes, crustless quiche. Vegan Glutenfree Soyfree Recipe. Nutfree option.
This filling, savory vegetable frittata from is made with chickpea flour, and vegetables and no Tofu! The batter is very versatile and pairs well with any vegetables or greens. The batter also makes quick pancakes to serve with a variety of sauces.

Kala Namak (Indian sulphur salt) adds the eggy flavor to this frittata. If omitting the kala namak (or if you desire additional flavor), add 1/4 teaspoon garlic powder and 1/4 teaspoon onion powder to the batter. This frittata can be made ahead and served cold. Serve it with some sriracha or your favorite sauce. This Recipe is from my book Vegan Richa’s Everyday Kitchen, which has several other savory breakfasts as well.

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VEGAN CHICKPEA FLOUR FRITTATA - No Soy | Vegan Richa Recipes

This simple Vegetable Frittata is perfectly balanced with the flavors of earthy roasted vegetables, rich extra virgin olive oil, and sharp feta cheese. It’s a comforting vegetarian meal that&#39;s easy to make any night of the week!

Mediterranean Vegetable Frittata Recipe

red bell pepper

zucchini (small diced)

green onions

broccoli

Kosher salt and black pepper

tbsp Extra virgin olive oil

eggs

¼ teaspoon baking powder (optional)

milk

feta cheese (crumbled, more to serve)

parsley (more to serve)

Preheat the oven to 450°F and position a rack in the middle. Put a rimmed sheet in the oven and allow it to heat.

In a mixing bowl, toss the bell peppers, zucchini, green onion and broccoli with a good pinch of kosher salt and black pepper. Add a drizzle of extra virgin olive oil (about 2 to 3 tablespoons) and toss to make sure all the veggies are well-coated in the oil.

Carefully remove the hot pan from the oven using oven mitts. Spread the veggies on the heated pan. Return the pan to the oven and cook for 15 minutes or until the veggies are soft and somewhat charred.

Turn the oven heat down to 400°F.

In your mixing bowl, whisk together the eggs, baking powder, milk, feta, parsley, thyme, and a good pinch of kosher salt and black pepper. Fold in the roasted vegetables.

Coat the bottom and sides of a 10-inch cast iron or oven-safe pan and warm the oil over medium-high heat until shimmering. Pour the egg an veggie mixture in the pan and cook for 2 to 3 minutes to allow the bottom of the eggs to settle.

Transfer the pan to the heated oven and cook for 8 to 10 minutes or until the center of the eggs are cooked through and the center of the frittata is firm and no longer runny).

Serve with more feta cheese and a garnish of fresh parsley.

https://content.jwplatform.com/videos/Mep9QNJC.mp4

This simple Vegetable Frittata is perfectly balanced with the flavors of earthy roasted vegetables, rich olive oil and sharp feta cheese.

Vegetable Frittata

Recipe video above. Healthy, delicous protein packed frittata that&#39;s great for making ahead. Think - breakfast on the run, picnics, or lunch on demand. Keeps 5 days in the fridge or months in the freezer!Soft and custardy on the inside, flavoured with a sprinkle of cheese and feta, studded with Roasted Herb Garlic Vegetables. SWITCH the veggies with 5 - 7 CUPS OF ANYTHING you want: cooked chicken, flaked tuna or salmon (fresh or canned), other vegetables, antipasto type things. See post for more ideas!

Baked Vegetable Frittata

cream

cheese

grams/3 oz mushroom, sliced ((I used 1 large, optional))

feta (, crumbled (optional))

olive oil

garlic cloves,

tsp pepper

herbs

pumpkin (, butternut

red capsicum ((bell pepper), sliced)

Preheat oven to 220°C/430°F (200°C fan).

Toss vegetables on tray with oil, garlic, herbs, salt and pepper. Spread out.

Roast 25 minutes, undisturbed (no flipping). Remove and cool for at least 5 minutes before using.

Roasted Vegetables:

Lower oven to 180°C/350°F (160°C fan).

Grease &amp; line pan: Spray a 19 x 30cm / 8 x 10&quot; rectangle or 22 cm / 9&quot; square pan lightly with oil, then line with parchment paper with overhang. (Note 3)

Egg mixture: Whisk eggs, cream, salt and pepper in a bowl.

Assemble: Spread 2/3 of the vegetables in the prepared pan. Pour over egg mixture, sprinkle with cheese, then top with remaining vegetables.

Topping: Top with crumbled feta, then mushrooms. Drizzle mushrooms with a touch of olive oil (makes it brown).

Bake: Bake 40 minutes until centre is just set.

Rest &amp; serve: Rest frittata 5 minutes in the pan. Use paper overhang to lift out of pan, then slice into squares and serve.

Serving later: Cool on rack and remove paper from underneath (otherwise base gets soggy). Cut then refrigerate up to 5 days, or freeze. Reheat in microwave.

Baked Frittata:

This spring vegetable frittata is a stunning, one-skillet breakfast recipe loaded with spring&#039;s finest vegetables, including asparagus, leek, peas, and spinach. Then, it&#039;s sprinkled with creamy goat cheese, and fresh herbs!

Spring Vegetable Frittata

yogurt (or dairy-free yogurt)

leek

asparagus

peas

(packed) baby spinach

salt and pepper (to taste)

goat cheese (or feta/other cheese)

Optional garnish: fresh dill, and parsley

Saute

Preheat the oven to 400F/200C. Heat the oil in a 10-inch oven-safe skillet over medium heat. Add the leek and saute for 3-4 minutes.

Then add the asparagus and saute another 1-2 minutes.

Then add the frozen peas, baby spinach, salt and pepper, and saute another 1-2 minutes, or until the spinach is wilted. Remove 1/3 of the vegetables to a plate (optional, but it makes for a prettier frittata), and make sure the remaining half of vegetables is evenly spread out.

Whisk and Cook

In a large bowl, whisk the eggs, yogurt, salt and pepper. Pour the eggs over the half of the vegetables in the pan. Cook on the stove for 2-3 minutes.

Bake

Add the remaining vegetables on top, then dollop with the goat cheese. Transfer to the oven and cook for 15-20 minutes, or until the eggs are set.

Garnish

Garnish with additional herbs before serving.

https://www.youtube.com/watch?v=_XdlSHBi23M

This spring vegetable frittata is a stunning, one-skillet meal loaded with spring's finest greens, creamy goat cheese, and fresh herbs. And yes, this can be enjoyed as breakfast-for-dinner.

Frittata recipes are my favorite for an easy, impressive meal! This healthy, veggie-heavy version puts spring greens front and center (hello leeks and asparagus), and has a sprinkle of fresh herbs on top. Frittatas are a great way to use up in-season produce and they're as easy as cooking up the veggies, pouring in beaten eggs, and baking until perfectly fluffy.

Frittata recipes are delicious, healthy meals that can be enjoyed for breakfast, brunch, lunch, or even dinner! 

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► TIMESTAMPS:
00:00 Intro
00:37 Chop the asparagus
01:09 Chop and wash the leek
02:09 Crack and whisk the eggs
02:53 Saute the vegetables
04:23 Pour the egg mixture on top
05:17 Transfer the frittata to the oven
05:43 Garnish with herbs and goat cheese
06:07 Slice and serve the frittata
06:34 Taste test

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#frittata #breakfastrecipe #healthy

BEST FRITTATA RECIPE | with vibrant spring vegetables

A recipe for Vegetable Frittata (crustless quiche) baked in the oven. A versatile vegetarian brunch recipe that can be made ahead. Keto, gluten-free, low carb and full of healthy veggies. Serves 8-10 -See notes for halving the recipe!

Oven-Baked Frittata with Veggies 

broccoli (see notes)

onion

red bell pepper, diced

mushrooms,

salt and pepper

——–

ricotta (or sour cream)

heavy cream (or sour cream)

pepper

———

basil (save some for garnish)

baby spinach

Make the veggie filling

Cut the broccoli into small florets and steam until just tender, let cool. At the same time, saute the onion or leek in olive oil, 3-4 minutes, over medium heat. Add the peppers and mushrooms and season with salt and pepper. Keep sauteing until tender.

Make the custard

While the veggies are cooking whisk (or blend in a blender) the eggs with the ricotta, cream, salt and pepper. ( Most any combo of ricotta, sour cream and cream will work here- 2 cups total.)

Assemble the frittata

 Grease a deep 9 x 13-inch baking dish or 12-inch skillet. Pour 1/2 of the egg mixture in the bottom. Add the cooked veggies (you should have roughly 6 cups). Add the basil, spinach and cheese and pour in the remaining egg mixture. Give the veggies and little swirl so egg mixture is incorporated.

 in the middle of the oven until the center is puffed and the frittata is nice and golden about 1 hour. Check at 30-40 minutes and tent with foil if getting too dark.

You&#8217;ll know frittata is done with it puffs slightly at the very center and is not too wobbly.

I was wondering what temperature to bake the dish. Thanks!

Delicious! I used garden vegetables on hand: two parts yellow squash to one part kale, and chard instead of spinach. Also, I made it dairy free using coconut milk (drained) instead of cream, and vegan cheese. Thank you for this recipe!

This looks incredible. I just am wondering about the video- it's for Chipotle Chicken then a green curry dish, but no Frittata. This has happened with a few of videos for different recipes; am I doing something wrong? Thank you:)

Yet another delightful recipe from you.  Not only it looks great and taste great, but also good for you as well!  Who knew that broccoli can taste this good in frittata...  Wonderful dish indeed!  Few leftover slices hold up really well in the fridge for next morning "ready" breakfast.  Thank you!

Made this with tofu ricotta and full fat Greek yogurt and used a pre-made crust to make it a quiche. Very Yummy!! I had to cook it at a higher temp (400 F) and for longer. I’ll be making this again!!

This is my Christmas Eve dinner solo. So I did 6 eggs and improvised. Sauteed onions, mushrooms and peppers and layered like you did. 45 minutes in a square glass casserole dish and it looks and smells amazing! Roasted up some taters and getting ready for dinner! Thanks for sharing your wonderful recipes! And happy holidays!

https://content.jwplatform.com/videos/fCTV3R6U.mp4

This delicious Frittata is baked in the oven and full of healthy vegetables. It’s versatile, easy and can be made ahead – perfect for a special breakfast or brunch. Video.

Oven-Baked Frittata

This tasty frittata is simple to make, and quite similar to its eggy counterpart in texture and taste. Easily customizable to suit your palate.

Easy JUST Egg Frittata (plant-based)

coconut or avocado oil

leeks, chopped, white part only (can sub 1 cup onions)

sea salt

black pepper

Just Eggs

vegan shredded parmesan (or cheese of choice) (optional)

sriracha & fresh herbs

Set oven to 375 degrees.

Heat oil in 8 or 9 inch cast iron pan (or other stove &amp; oven safe pan).

Add leeks (or onions) and cook until they start to soften, about 2 minutes.

If using mushrooms, add them in next and cook for another 2 minutes.

Add in remaining veggies, salt, and pepper. Cook for 1-2 more minutes.

Add in Just Eggs and fresh herbs. Stir to combine and even out veggies.

Sprinkle parmesan on top.

Using oven mitt, transfer pan into oven.

Bake for 13-16 minutes (ovens vary), until liquid has mostly solidified. Test with fork. It&#39;s okay if there is a little liquid as it will continue to cook after it comes out.

Take out and let frittata sit for 10 minutes before cutting, garnishing, and enjoying.

https://www.youtube.com/watch?v=-tPxJ9o5D_g

If you are looking for a simple plant-based frittata recipe that will satisfy everyone at your table, look no further! This easy Just Egg Vegan Frittata is SO delicious and shockingly similar to its eggy counterpart!

Whether you are hosting a brunch, looking to have leftovers (it saves well), or craving breakfast for dinner, this recipe is all you need! Here is my easy JUST Egg Frittata.

Easy JUST Egg Frittata

This easy oven-baked vegetable frittata is creamy, delicious and perfect for breakfast, brunch or even a light dinner! It can be prepped ahead too.

green pepper

mushrooms

zucchini

cream cheese

milk of choice

whole wheat bread, cubed

cheddar cheese

garlic powder

Preheat oven to 375. Spray a 9-inch deep...

Preheat oven to 375. Spray a 9-inch deep dish pie pan -- or springform pan -- with non-stick cooking spray.

Heat olive oil in a sauté pan over...

Heat olive oil in a sauté pan over medium heat. Saute the chopped veggies for 5-7 minutes, until tender. Alternatively, you can do it my mom’s way: Combine the veggies in a microwave-safe bowl, cover and microwave for 5 minutes, until tender. Drain.

Beat the eggs in a large bowl. Add...

Beat the eggs in a large bowl. Add the cream cheese and milk and beat until smooth.

Add the sautéed vegetables and remaining ingredients and...

Add the sautéed vegetables and remaining ingredients and mix well.

Pour into greased deep dish pie pan.

Bake at 375 for 35 minutes or until...

Bake at 375 for 35 minutes or until set. Let sit for 5-10 minutes to allow it to set up completely before slicing and serving.

https://mediavine-res.cloudinary.com/video/upload/f07xvjyjqlkwsgbjxuuv.mp4

A super easy oven-baked vegetable frittata that’s perfect for breakfast, brunch or even a light dinner!

Vegetable frittata

Vegetable Frittata: vegan, gluten-free and protein-rich frittatas made with chickpea flour, assorted vegetables and spices. Perfect energising breakfast or on-the-go snack.  

Tablespoon Oil

(or) 135 gms (or) ½ Courgettes/Zucchini (chopped)

(or) 66 gms (or) 1 medium size Carrot (grated)

(or) 35 gms Spinach (chopped)

(or) 300 gms Chickpea Flour

(or) 500 milliliters Water (adjust to get right consistency)

Teaspoon Baking Powder

Salt

Teaspoon Black Pepper (adjust

Teaspoon Dried Oregano

In a pan heat oil on medium-high heat.

Once oil is hot, put courgettes/zucchini, carrot, bell pepper/capsicum and saute for 5 minutes until half done.

Now mix in spinach, salt and saute for 5 more minutes until vegetables are well cooked.

In a deep bottomed bowl, add chickpea flour, salt, pepper, oregano, baking powder and mix well.

Now mix in cooked vegetables, add water gradually and whisk until you get a lump free batter.

Grease the cavities of mini muffin tin with oil. Scoop prepared batter and fill each cavity.

Place the muffin tin in pre-heated oven. Bake at 150C for 20 – 25 minutes or until puffed up and light golden brown. Let muffin tin sit for 5 minutes before removing.

https://www.youtube.com/watch?v=vlCfcSUfeCE

Vegan Mini Chickpea Flour Frittata

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Vegetable Frittata is a vegan, gluten-free and protein-rich frittatas made with chickpea flour, assorted vegetables and spices.   

These mini frittatas make a great breakfast option.  

Serve them as an after-school snack for kids. 

Great to pack for road trips, picnics or as an on-the-go snack. 

Serve it as a light dinner along with a salad.

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Vegan Mini Chickpea Flour Frittata | Easy Egg-Free Baked Frittata

Use up all your fridge odds and ends in this big sheet pan baked vegetable frittata. The added flour, roasted vegetables, pesto and tasty cheeses gives it the best texture and flavor. It&#039;s also so easy to make, perfect for freezing, and very kid friendly. Great for take along events, picnics or lunches all week!

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