Savory Spinach Chickpea Frittata
This frittata is a delightful, protein-packed dish that combines chickpeas and fresh spinach, perfect for breakfast or brunch. I love how easy it is to whip ...
I remember the first time I made this Savory Spinach Chickpea Frittata for a weekend brunch with friends.
The kitchen was filled with laughter and the aroma of sautéed spinach, and it quickly became a staple in my home.
I love how versatile this dish is - I can customize it with whatever veggies I have on hand.
Plus, it’s packed with protein from the chickpeas, which makes it a hearty start to the day!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using chickpeas in this recipe because they’re packed with protein and add a nice texture. Nutritional yeast gives it that cheesy flavor without any nutritional yeast, and you can really throw in any veggies you have around! If you don’t have flaxseed, you can use a chia flax egg instead - just mix chia seeds with water in the same ratio.
Tips & Notes
- •I love adding some diced bell peppers or mushrooms for extra flavor and nutrition!
- •If you want a little kick, sprinkle in some red pepper flakes when sautéing the spinach.
Recipe Variations
- •Sometimes I’ll add in some sun-dried tomatoes or olives for a Mediterranean twist.
- •You could also replace the spinach with kale or Swiss chard if you prefer.
Storage & Freezing
Store any leftovers in an airtight container in the fridge. I usually slice it into pieces for easy grabbing during the week!
Frequently Asked Questions
Can I make this ahead of time?
Absolutely! This frittata keeps well in the fridge for about 3-4 days. It’s perfect for meal prep.
Can I freeze leftovers?
Yes! Just slice it into portions and freeze. It reheats well in the oven or microwave.
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This frittata is a delightful, protein-packed dish that combines chickpeas and fresh spinach, perfect for breakfast or brunch. I love how easy it is to whip ...
Ingredients
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
In a small bowl, mix the ground flaxseed with 9 tablespoons of water. Let it sit for about 5 minutes to thicken - this will be your flax flax egg.
- 3
In a large skillet, heat the olive oil over medium heat. Add the chopped spinach and sauté for about 3-4 minutes until wilted.
- 4
In a mixing bowl, combine the chickpeas, nutritional yeast, plant-based almond milk, baking powder, garlic powder, onion powder, salt, and black pepper. Add the flax flax egg and mix well.
- 5
Once the spinach is ready, remove it from the heat and fold it into the chickpea mixture.
- 6
Pour the mixture into a greased or parchment-lined 9-inch pie dish or oven-safe skillet.
- 7
If you're using cherry tomatoes, scatter them on top of the frittata.
- 8
Bake in the preheated oven for 25-30 minutes, or until the frittata is firm and lightly golden on top.
- 9
Let it cool for a few minutes before slicing and serving. Enjoy it warm or at room temperature!
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