My DairyFree GlutenFree Life

Clean Living Eating Plant Based Foods

  • Facebook
  • Twitter
  • Instagram
  • Pinterest
  • Email
  • Home
  • About Me
    • Alaskan Life
    • Blogging Tips
    • Giveaways
  • Media Kit
    • Disclosure Policy
    • PR Info
  • Health
    • Allergies
    • Cancer
    • CBD-Hemp Oil
    • Cooking Classes
    • Gardening
    • Gluten Info
    • GMO Info
    • Lifestyle Changes
    • Mental Health
    • My Pantry
    • Vitamin D
  • Recipes
    • Appetizer
    • Bread
    • Breakfast
    • Desserts
    • Drinks
    • How To Make
    • Main Dishes
      • MainDishes FISH
      • MainDishes MEAT
      • MainDishes VEGAN
      • MainDishes VEGETARIAN
    • Meal Planning
    • Recipe Collages
    • Salads
    • Side Dishes
    • Soups & Stews
  • doTERRA
    • Essential Oils
  • Product Reviews
    • Road Trippin’ Eats
  • Contact Us

Vegan Frittatas

August 6, 2018 By Colleen 5 Comments

I'd love it if you'd share this post:

Vegan Frittatas

I think of a Frittata like an open omelette.  You could use a bit of Daiya vegan cheese to melt over the top of these Vegan Frittatas to make them extra yummy.  These Vegan Frittatas use Black Salt, also known as Rock Salt which is a blackish-pink salt that is rich in sulfur and gives these vegan ‘frittatas’ their distinctive ‘eggy’ smell. It is easily found in any Indian store, both in powder and in crystal form. If unable to find, Himalayan pink salt can be a close substitute, though not exactly the same. If you are not particularly fond of an ‘eggy’ smell, go ahead and use regular table, kosher or sea salt.

Instead of mushroom and asparagus, you could use any vegetable you prefer. Just make sure they are quick cooking veggies. Bell peppers in assorted colors, spinach or red onions are all good options. And adding ¼ cup of vegan cheese or nutritional yeast to the batter, if you prefer, really adds a cheesy flavor to the frittatas.

The photo below is of the ingredients you will need to make these frittatas.   Then the photos that follow show putting it all together.   Just saute’ the veggies so they are mostly cooked.  Then mix the besan flour and dry ingredients with the plant milk to make the frittata, put the veggies you want on an almost done frittata.  Flip to cook slightly and serve.  Recipe follows photos.  Enjoy!

 

Print Recipe
No ratings yet

Vegan Frittata

Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Breakfast
Cuisine: Gluten Free, Vegan
Servings: 6
Calories: 117kcal
Author: My Dairy Free Gluten Free Life

Ingredients

Ingredients

  • 1 cup of Chickpea/Garbanzo bean Flour also known as Besan Flour
  • 1 teaspoon of Baking Powder
  • 1 teaspoon of Garlic Powder
  • 1 teaspoon of Onion Powder
  • ¼ teaspoon of ground Turmeric
  • ½ teaspoon of Black Salt also known as Rock Salt or Kala Namak
  • ½ teaspoon of ground Black Pepper
  • 1½ cup of Almond Milk
  • 4 oz. half a box of Cremini Mushrooms, sliced
  • ¼ cup of chopped Asparagus
  • ¼ cup of diced Green Onion both white and green parts
  • 1 tablespoon of Olive Oil + 2 teaspoon of Olive Oil for each ‘Frittata’.

Instructions

Instructions

  • In a sauté pan, heat up a tablespoon of oil and sauté the sliced mushroom, chopped asparagus and the white part of the green onions, till soft and slightly brown. About 3 to 4 minutes. Keep aside to cool.
  • In a large bowl, combine the chickpea /garbanzo bean flour, baking powder, garlic powder, onion powder, turmeric, and black salt and black pepper. Mix it well.
  • Slowly add the almond milk and keep whisking till you get a lump free batter. Keep undisturbed for 2 minutes to let it thicken a bit. The batter should have the consistency of a pancake batter. So add more milk if it too thick or keep adding in increment of 1 teaspoon of chickpea /garbanzo bean flour, if the batter is too thin.
  • Place an 8-inch frying pan over medium heat and add 1 teaspoon of oil. Let it warm up for a minute.
  • Pour 1/3 cup of better and swirl the pan slightly to coat the entire diameter of the pan.
  • Sprinkle about the tablespoon of the sautéed vegetables and a bit of the green parts of the green onions.
  • Cover and let it cook for one full minute.
  • Drizzle the remaining 1 teaspoon oil on to the ‘Frittata’ and flip immediately to cook the other side. Cook it for 30 to 45 seconds.
  • Transfer to a serving plate and repeat with the remaining batter. You should get about 6 ‘Frittatas’.
  • Serve hot with tomatoes/avocados/ salsas and or a light salad and your favorite morning tea or coffee.

Nutrition

Calories: 117kcal | Carbohydrates: 14g | Protein: 5g | Fat: 4g | Sodium: 291mg | Potassium: 349mg | Fiber: 2g | Sugar: 2g | Vitamin A: 85IU | Vitamin C: 1.1mg | Calcium: 119mg | Iron: 1.3mg

Colleen

Related

Filed Under: VeganBreakfast Tagged With: Dairy-Free, Frittatas, Gluten-Free, Vegan Frittatas

« How to Make Instant Pot (IP) Coconut Rice
Easy Vegan Chili Recipe »

Comments

  1. Mia Rose says

    September 29, 2018 at 1:46 pm

    These sound so good and I like that different vegetables can be used. Nice variety of spices for flavor.

    Reply
    • colleenhf says

      September 29, 2018 at 4:55 pm

      Thanks Mia!

      Reply
  2. larescoe says

    September 22, 2018 at 8:18 am

    Yummy! These sound delicious! I wish I had the ingredients to make them right now. I will definitely be making this soon though, thank you so much for sharing the recipe!

    Reply
    • Colleen says

      September 22, 2018 at 9:21 am

      Thanks! With my breast cancer last year..I’m leaning more towards plant based!!

      Reply

Trackbacks

  1. Spicy Asian Tofu Scramble Recipe - My DairyFree GlutenFree Life says:
    February 28, 2022 at 8:28 pm

    […] tofu skillet with a couple slices of avocado or some steamed veggies for a delicious, gluten free, vegan breakfast. This is also known as a skillet meal, and is a quick and easy  protein packed meal the whole […]

    Reply

Comment Luv: Cancel reply


25% OFF New Nutritional Yeast Flavors

get dhgate drinkware in bulk

Orgain: new customers get 25% off our best selling protein powders- Creamy Chocolate Fudge and Vanilla Bean



Subscribe to MDFGFL!

Get this FREE cookbook and all the Recipes and News FIRST!

Top 5 Posts

Veggies for the Kenai Peninsula

20 Vegan & Gluten Free Sandwiches

Homemade Indian Chai Tea Recipe

Diet and Arthritis Pain

Gluten Free Cinnamon Rolls


Copyright © 2023 · My Dairy-Free Gluten-Free Life · site design by Cooper Leigh Creative

[footer_backtotop]

Log in
 

Loading Comments...