Vegan Greek Frittata
Loaded with spinach, artichoke hearts, tofu feta, and olives, this vegan Greek Frittata is the ultimate dish for brunch.
Ingredients
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
Instructions
- 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.
Nutrition
Calories: 121kcal