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Vegan Greek Frittata square

Vegan Greek Frittata

Dianne
Loaded with spinach, artichoke hearts, tofu feta, and olives, this vegan Greek Frittata is the ultimate dish for brunch.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 45 minutes
Course Breakfast, Brunch
Cuisine American, Greek
Servings 8 servings
Calories 121 kcal

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.