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Vegan Broccoli Frittata with Sun-Dried Tomatoes slice square

Vegan Broccoli Frittata with Sun-Dried Tomatoes

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!
Course Breakfast
Cuisine American
Keyword chickpea flour frittata, vegan frittata
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Yields 8 servings
Calories 213 kcal
Author Dianne Wenz


  • 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
  • 1/2 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


  1. Preheat oven to 400° and lightly oil a tart pan, pie dish or springform pan.
  2. 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.
  3. 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.
  4. Fold in the broccoli and sun-dried tomatoes and then pour the mixture into your prepared pan.
  5. Bake for about 45 minutes, or until golden brown and an inserted toothpick comes out clean.