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    Home » Recipes » Vegan Recipes

    Vegan Broccoli Frittata with Sun-Dried Tomatoes

    Published: Mar 31, 2019 · Modified: Apr 9, 2025 by Dianne · This post may contain affiliate links

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    Made with chickpea flour, vegan Broccoli Frittata is the ultimate springtime breakfast dish. This baked frittata recipe perfect for Easter Brunch, Mother’s Day, or anytime you find yourself craving brinner! It's soy-free, gluten-free, and egg-free.

    broccoli frittata slice, text overlay

    Vegan Frittata

    I will make any excuse to make a big brunch on weekends. First day of spring? Let’s make a quiche! It’s your half birthday? I’ll scramble up some tofu! The Easter Bunny is on his way? I’ll pop a frittata in the oven.

    Sometimes I won’t even wait until the weekend. I’ll just make whatever brunch dish I’m craving for dinner. We often have tofu scrambles, quiches, frittatas, and even tofu benedicts for brinner.

    Vegan Broccoli Frittata with Sun-Dried Tomatoes slices on plates from above

    Frittatas are probably my favorite type of brunch dish. They’re easy to make and there are endless possibilities to them. I like to make them with a tofu base, but sometimes I mix things up — as I did here — and use chickpea flour instead. Any type of veggies can be mixed in with the filling.

    They may look like they take a lot of time to make, but frittatas are super easy to mix together. You just mix up the base, sauté some veggies, combine the two, and bake! If you have a hankering for a quiche, you can just pour the filling into a pie crust before baking it.

    Vegan Broccoli Frittata with Sun-Dried Tomatoes slice on plate horizontal

    Vegan Broccoli Frittata

    This vegan Broccoli Frittata is sort of a cheat recipe. I took two of my recipes from last year – Vegan Greek Frittata and Vegan Broccoli Quiche Cups – and combined them. The base is from the frittata recipe, and the filling is from the quiche cups recipe. Broccoli and sun-dried tomatoes pair well together, and a frittata is a delicious way to enjoy them.

    Vegan Broccoli Frittata with Sun-Dried Tomatoes fresh from oven in tart pan

    Chickpea Flour

    The base of this frittata is chickpea flour. It’s sometimes called garbanzo bean flour, besan, or gram flour. Bob’s Red Mill makes a garbanzo and fava combo flour that will also work in this recipe, if you can’t find garbanzo flour on its own.

    Chickpea flour is made from ground chickpeas, and it’s a great alternative to tofu for those who have sensitivities to soy. It’s high in protein and it’s gluten-free. Chickpea flour can be a great egg replacer in breakfast dishes, and I love to make omelets and pancakes with it. Because of its dense texture, it can also replace eggs as a binder in recipes, which is how I used it in my Cornmeal Crusted Brussel Sprouts recipe.

    frittata ingredients

    Vegan Broccoli Frittata is Super Easy to Make!

    • First, you cook the garlic and broccoli.
    • Then, you mix together the frittata base ingredients.
    • Next, you add the broccoli and sun-dried tomatoes to the base and give it a good mix.
    • Finally, you pour the mixture into a pan and bake it!
    Cooking broccoli for the frittata
    Frittata batter

    Sun-Dried Tomatoes

    I prefer the dry type of sun-dried tomatoes over the oil-packed kind. If you can only find oil-packed, give them a little rinse before using them in the recipe. Sometimes the dry type can be a little on the stiff side. If that’s the case, just soak them in warm water for about 15 minutes to soften them.

    I like to serve my vegan Broccoli Frittata with roasted potatoes for the perfect brunch. When I’m more in the mood for breakfast for dinner, I pair it with a side salad.

    Vegan Broccoli Frittata with Sun-Dried Tomatoes slice on plate
    Vegan Broccoli Frittata with Sun-Dried Tomatoes slice square

    Vegan Broccoli Frittata with Sun-Dried Tomatoes

    Dianne Wenz
    Made with chickpea flour, this vegan Broccoli Frittata is the ultimate springtime breakfast dish. It’s perfect for Easter Brunch, Mother’s Day, or anytime you find yourself craving brinner!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 45 minutes mins
    Total Time 55 minutes mins
    Course Breakfast
    Cuisine American
    Servings 8 servings
    Calories 213 kcal

    Ingredients
      

    • 1 teaspoon neutral vegetable oil
    • 2 cloves garlic, minced
    • 1 bunch broccoli, cut into very small florets
    • 2 cups chickpea flour
    • 2 tablespoons nutritional yeast
    • 1 teaspoon turmeric
    • ½ teaspoon onion powder
    • ½ teaspoon garlic powder
    • ½ teaspoon dried thyme
    • ½ teaspoon sea salt
    • ½ teaspoon kala namak, black salt
    • ¼ teaspoon black pepper
    • 2 cups water
    • ½ cup minced sun-dried tomatoes
    • Paprika, for dusting

    Instructions
     

    • Preheat oven to 400° and lightly oil a tart pan, pie dish or springform pan.
    • Heat the oil in a large pan over medium-high heat. Sauté the broccoli and garlic until the broccoli turns bright green and the garlic is fragrant.
    • 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 broccoli and sun-dried tomatoes 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.
    Calories: 213kcal
    Tried this recipe?Tag @diannewenz on Instagram!

    If you enjoyed this, other brunch dishes you might like include:

    • Asparagus Tart
    • Quiche Lorraine
    • Tofu Frittata
    • Spinach Mushroom Quiche

    More recipes using chickpea flour include:

    • Falafel Burger
    • Greek Frittata 
    • Socca Stacks
    • Spinach Mushroom Omelet
    « Vegan Carrot Cake Smoothie
    Vegan Hollandaise Sauce »

    About Dianne

    Dianne Wenz is a Certified Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, and Plant-Based Chef, as well as the author of Truly Healthy Vegan Cookbook.

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    Reader Interactions

    Comments

    1. Becky Striepe

      April 02, 2019 at 12:13 pm

      5 stars
      Three cheers for BRINNER! This frittata has my favorite things in it, and it's so good!!

    2. Dianne

      April 02, 2019 at 1:11 pm

      Thank you, Becky! Brinner is the best!

    3. Lindsay

      May 26, 2019 at 8:16 pm

      Hi Friend, I noticed that thyme is mentioned in the directions but it isn't in the ingredient list. We just put ½ tsp in it tasted great.

    4. Dianne

      May 28, 2019 at 10:51 am

      Thanks for catching that, Lindsay! I fixed it. I'm so glad you enjoyed it!

    5. Suzie

      June 16, 2019 at 7:21 am

      This sounds great! But I don't have kala namak at home, can I use something else or leave it out?
      Anyway, I shared your recipe on my blog. 🙂

    6. Dianne

      June 16, 2019 at 10:05 am

      Thank you for including the recipe in your round-up, Suzie! You can leave the kala namak out if you don't have it.

    7. Mandy

      October 14, 2019 at 9:19 am

      5 stars
      This came out delicious. A little dry, but I'm still in love with it. I'm going to make it again next week with different veggies! Thank you!

    8. Dianne

      October 14, 2019 at 9:20 am

      So glad you liked it, Mandy!

    9. Olivia Rinock

      October 30, 2019 at 2:41 pm

      Hi Dianne! This recipe looks delicious. Do you think I would be able to freeze some and reheat it later? Thanks!

    10. Dianne

      October 30, 2019 at 4:26 pm

      Hi, Olivia! Thank you! I've never tried freezing it, but I'm sure it would hold up. Let me know how it goes!

    11. Janet

      December 23, 2021 at 6:14 pm

      Could I use coconut flour?

    12. Dianne

      December 23, 2021 at 8:45 pm

      No. This recipe will only work with chickpea flour.

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    Hi! I'm Dianne Wenz, a National Board Certified Health and Wellness Coach. I empower my clients to build new habits so they can reach their healthy living goals. I love to show others how easy it is to live a vegan lifestyle as well as how to cook deliciously easy plant-based meals. Contact me today to learn more and to schedule a complimentary breakthrough session!

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