A delicious vegan take on Greek frittata made with chickpea flour and loaded with Mediterranean flavors like spinach, artichokes, olives, and sun-dried tomatoes.

mediterranean

greek

Nutrition

Provides a good source of plant-based protein from chickpea flour and nutritional yeast with healthy fats from olives and moderate fiber content.

Calories	210 kcal
Energy	879 kJ
Protein	10 g
Total Fat	5 g
Saturated Fat	1 g
Trans Fat	0 g
Polyunsaturated Fat	2 g
Monounsaturated Fat	2 g
Cholesterol	0 mg
Carbohydrate	27 g
Sugars	4 g
Dietary Fibre	4 g
Sodium	356 mg

*per serving

VeganVegetarianGluten FreeDairy FreeEgg FreeShellfish FreePeanut FreeSesame FreeHigh ProteinHigh FibreNutritious

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dinnerlunchveganbreakfastmeal prepmain courseoven and roasting

Vegan Greek Frittata

Dianne's Vegan Kitchen (Dianne)

8

Name: Vegan Greek Frittata — Tasty Bites
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8 servings
Ingredients: For The Frittata; 1.5 cup Chickpea Flour; 2 tablespoon Nutritional Yeast; 1 teaspoon Turmeric; 0.5 teaspoon Onion Powder; 0.5 teaspoon Garlic Powder; 0.5 teaspoon Sea Salt; 0.5 teaspoon Kala Namak (black salt); 0.25 teaspoon Black Pepper; 1.5 cup Water; For The Filling; 1 ounce package Frozen Chopped Spinach (10-ounce, defrosted and well drained); 1 cup Artichoke Hearts (jarred, drained and chopped); 0.5 cup Tofu Feta; 0.25 cup Kalamata Olives (chopped); 0.25 cup Fresh Parsley (chopped); 0.25 cup Sun-dried Tomatoes (chopped); 2 Scallions (chopped); 0.5 teaspoon Dried Oregano; 0.5 teaspoon Dried Thyme

servings

0

per serve

0

minutes

Login to save this recipe to your collection, create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.

Get started

Ingredients

For The Frittata

1.5 cup Chickpea Flour

2 tablespoon Nutritional Yeast

1 teaspoon Turmeric

0.5 teaspoon Onion Powder

0.5 teaspoon Garlic Powder

0.5 teaspoon Sea Salt

0.5 teaspoon Kala Namak black salt

0.25 teaspoon Black Pepper

1.5 cup Water

For The Filling

1 ounce package Frozen Chopped Spinach 10-ounce, defrosted and well drained

1 cup Artichoke Hearts jarred, drained and chopped

0.5 cup Tofu Feta

0.25 cup Kalamata Olives chopped

0.25 cup Fresh Parsley chopped

0.25 cup Sun-dried Tomatoes chopped

2 Scallions chopped

0.5 teaspoon Dried Oregano

0.5 teaspoon Dried Thyme

Equipment

Oven

Tart pan

Whisk

Mixing bowl

Toothpick

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.