Vegan Frittata

This Vegan Frittata is filled with tender potatoes, sweet bell peppers, caramelized leeks, and spices to amp up the flavor to 10!

Frittatas don't get enough credit. They make a delicious and easy breakfast, lunch or dinner. They can be customized with whatever produce you have on hand - the perfect clean out the fridge meal. And they are made in one pan - hello easy cleanup!

All that plus this vegan frittata has a fluffy, creamy, "egg" base and the perfect combination of seasonings that bring big flavor without overpowering the dish.

Reasons to love this recipe:

• An easy one pan meal that is great for breakfast, lunch, or dinner.
• You can customize this frittata with your favorite vegetables and spices!
• This frittata is vegan, gluten free, nut free and packed with protein.

Ingredients and substitutions !CHECK THESE!:

• Olive oil - or another oil. We use this first to saute the vegetables and later to enrich the filling.
• Potatoes - I like a waxy potato like yukon gold or red potatoes.
• Leeks - they add a soft onion flavor perfect for this frittata. In a pinch, you can use shallots or onion.
• Red bell pepper - or use a yellow or orange pepper.
• Garlic - fresh only! No jarred garlic.
• Greens - I like to add a few hand fulls of greens, but this is totally optional! Spinach or a power greens mix work well.
• Firm tofu - the perfect consistency for our frittata. Once it's blended it is rich and creamy and bakes up to the perfect egg-like texture.
• Vegan milk - use your favorite! I tend to use soy or oat.
• Garbanzo bean flour - helps our frittata firm up. Do not substitute for another flour.
• Nutritional yeast - adds needed umami.
• Black salt - optional, but definitely use it if you can! It adds a subtle egg like flavor. It's not overwhelmingly eggy, but it helps build complex flavor in the frittata.
• Salt - top bring out flavor. If we used all black salt it would be too eggy in flavor.
• Pepper - or use a pinch of red pepper flakes.
• Garlic powder - helps to build more flavor.
• Onion powder - helps to build more flavor.
• Turmeric - adds color.
• Vegan feta cheese - completely optional, but delicious.
• Basil - a pop of freshness and even more flavor!

How to make a Vegan Frittata:

Cook the vegetables: Heat an oven safe skillet over medium high heat. Add in the oil and potatoes. Cook for 5-7 minutes until the potatoes begin to soften. Add in the leeks, bell pepper, and cook until softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Remove the pan from the heat.

Make the "egg" filling: In a blender, combine the tofu, milk, chickpea flour and spices. Blend until smooth, then keep blending for 1-2 minutes to incorporate some air into the mixture. This makes it nice and fluffy.

Combine and bake: Add the blended "egg" mixture and basil to the pan, stirring to incorporate all the veggies. Smooth the top and crumble on some optional vegan feta. Bake until golden and set.

Storage:

Store leftover frittata in a lidded container in the fridge for up to 5 days. Reheat in a 350 degree oven or the microwave until warmed through.

For longer storage, freeze leftover frittata for up to 3 months. Thaw in the fridge overnight before reheating in a 350 degree oven or microwave until warmed through.

More frittata flavor ideas!

I love the combination of flavors in this vegan frittata, but it is fun to mix it up! The next time you make it, try one of these flavor combinations:

• Asparagus + shallots + vegan feta cheese
• Mushrooms + bell peppers + onion
• Spinach + sun-dried tomatoes + leeks
• Vegan cheddar + onions
• Or use any combo of veggies you have in your fridge. Frittatas are excellent for using up vegetables before they go bad.

Why use black salt (aka Kala Namak)?

Black salt adds an "eggy" flavor to our vegan frittata.

It comes from India and has a high sulfur content giving it a distinct egg-like flavor. It is not black, but pinkish/grey in color.

I buy mine on Amazon and a pinch added to vegan egg dishes makes all the difference! Once you have a bottle, add it to vegan scrambles, omelets and more.

What if I don't have an oven safe skillet?

That's no problem! Saute your veggies in a skillet and then transfer them to a pie plate or square 8x8 baking dish. Stir in the egg mixture and bake as the recipe directs.

What should I serve with vegan frittata?

Breakfast/Brunch: I like to serve a frittata with a side of breakfast potatoes, muffins, and a smoothie.

Lunch: It's delicious paired with a light salad, bread, or soup.

Dinner: Bring on brinner! I like it with a few veggie sides, or breakfast potatoes, and toast.

More vegan breakfast recipes you'll love!

• Vegan Shakshuka
• The Best Vegan Cottage Cheese
• Strawberry Smoothie Bowl
• Protein Overnight Oats
• Banana Smoothie Bowl
• 15 Minute Chickpea Scramble