Vegan Greek Frittata is loaded with spinach, artichoke hearts, tofu feta, and olives, and it’s ultimate dish for brunch. It’s also great when you’re craving breakfast for dinner. It reheats well, so you can prep it ahead of time for meals throughout the week. This easy egg-free vegetable frittata recipe is vegan and gluten-free.
Vegan Breakfast Food
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 frittatas, 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.
Vegan Greek Frittata
Frittatas are one of my favorite brunch dishes. They’re super easy to make, and you can include just about any type of veggie in the mix. If it’s just Dennis and I eating it, one recipe will give us enough food for a few meals. I often make them with tofu, but I chose chickpea flour for this recipe because I wanted to include tofu feta. Tofu feta in a tofu frittata seemed like a bit too much.
The “Greek” in this recipe comes from the feta, olives, spinach, and artichoke hearts. It’s a combination I really love.
How to Make Vegan Greek Frittata
This recipe is super easy to make!
- First you mix together the base ingredients.
- Then you fold in the filling ingredients and pour it into a pan.
- And finally you bake your frittata for about 45 minutes.
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 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 is gluten-free. It can be a great egg replacer in breakfast dishes. You can also make omelets and pancakes with it.
You can serve this Greek Frittata for Easter, Mother’s Day, or anytime you have a little sadness that needs to be cured!
Vegan Greek Frittata
For the Frittata
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.
Other Greek style recipes include: