On Parks and Recreation, Ron Swanson once said, “there has never been a sadness that can’t be cured by breakfast food.” I totally agree. Breakfast food is the best kind of food, and it certainly puts me in a better mood whenever I have it.
I adore breakfast, brunch, dinner, or any meal that includes tofu scrambles, hash browns, quiches, and omelets. Spring always seems like the perfect time to throw a bunch party and cook up a bunch of breakfast dishes. I guess it’s because Easter and Mother’s day fall during the season. Or maybe it’s due to the abundance of brunch-perfect produce, such as asparagus and artichokes.
This greek-style vegan frittata is made with chickpea flour. Chickpea flour is sometimes called garbanzo bean flour, besan, or gram flour. It’s made from ground chickpeas, and it’s high in protein and gluten-free. Chickpea flour can be a great egg replacer in breakfast dishes, and I love to make omelets and pancakes with it.
This vegan Greek-Frittata is super easy to make. You just mix up the chickpea flour frittata base and then you fold in the filling ingredients. Then bake and eat!
I used frozen spinach in this recipe because it doesn’t require sautéing before it’s used in the frittata. Make sure it’s well-drained though, or your frittata will end up watery. I use my tofu press to drain frozen spinach, but you can use a colander and a heavy bowl. If you want to use fresh spinach, just sauté or steam it before mixing it into the frittata base. Frozen kale or mixed greens can be used, if you prefer.
This vegan Greek Frittata is perfect for Easter, Mother’s Day, or anytime you have a little sadness that needs to be cured!
Vegan Greek Frittata
Loaded with spinach, artichoke hearts, tofu feta, and olives, this vegan Greek Frittata is the ultimate dish for brunch.
For the Frittata
- 1 ½ cup chickpea flour
- 2 tablespoons nutritional yeast
- 1 teaspoon turmeric
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- ½ teaspoon kala namak (black salt)
- ¼ teaspoon black pepper
- 1 ½ cup water
For the Filling
- 1 10-ounce package frozen chopped spinach, defrosted and well drained
- 1 cup jarred artichoke hearts, drained and chopped
- ½ cup Tofu Feta
- ¼ cup kalamata olives, chopped
- ¼ cup chopped fresh parsley
- ¼ cup sun-dried tomatoes, chopped
- 2 scallions, chopped
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
Preheat oven to 400° and lightly oil a tart pan, pie dish or springform pan.
Whisk together the chickpea flour, nutritional yeast, turmeric, thyme, onion powder, garlic powder, salt, kala namak, and black pepper. Whisk in the water and mix until smooth.
Fold in the filling ingredients and then pour the mixture into your prepared pan.
Bake for about 45 minutes, or until golden brown and an inserted toothpick comes out clean.
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