Fabulous Vegan Frittata
As a former egg lover, finding good recipes for egg-based meals is super important to me. The cool thing is, though, that replacing eggs hasn’t been as hard as I thought. With well-crafted egg replacer and other creative alternatives, I’ve been able to make just about every egg-based meal you can think of.
This egg frittata recipe that we’ve made for you is inspired by a recipe from Making Thyme for Health. We tweaked a few things, but we owe it to them for the original idea. Once we made our own personalized adjustments, we were thrilled with the results and thought we should share them with you here.
Even if you’re not vegan, you’ll be able to appreciate this recipe. It’s packed with flavor and makes you want more and more and more. Or maybe that’s just me! I’ve always had a problem with portion control, so going vegan is great because when you’re eating fruits & veg, overindulging isn’t the worst thing in the world.
The cool thing about this recipe is that you can play around with the veggies you toss in to appeal to your taste buds. We thought about swapping the kale for spinach the second time around, but after making it with kale last week and LOVING it, we kept it the same. Have fun with the combinations; it’s honestly like a real frittata!
This is a relatively easy recipe to make and one that we’ve enjoyed toying with. It’ll be a Sunday morning regular or a Monday night mashup. It’s great for breakfast, leftover lunch, or dinner…I think that’s why I like it so much.
The frittata itself tastes amazing, but once you try this roasted pepper sauce all over it, you’ll be running through the streets celebrating the party in your mouth.
Just taking a bit of extra time to roast some fresh red peppers, then blending them into a sauce makes the meal so outstanding you’ll want to give it a prize.
I’m telling the truth! And if you don’t believe me, try it for yourself and let me know.
If you make any of my recipes, post them on social media and tag us @cravingapeace OR use the hashtag #cravingapeace so we can see what you’re up to!
Enjoy this salivating sensation; I promise it won’t let you down.
The Most Fabulous Vegan Frittata
Olive oil (1/4 cup for sauce, 1 tbsp for roasting peppers in, 1 tbsp for cooking veggies)
2 stalks kale
2 cups chickpea flour
Garlic (2 cloves to blend in peppers sauce, 4 chopped for veggie mix)
1 tbsp oregano
1/2 tbsp paprika
1 tsp garlic salt
2 red peppers
2 small carrots or 1 large carrot
1/2 diced red onion
2.5 cups of water
Salt & pepper
Preheat oven to 200°C/390°F.
Chop red peppers into smaller pieces (they’re getting blended, so size doesn’t matter that much here).
Coat red peppers in olive oil, salt, and paprika, then stick in oven for 15 minutes or until charred.
Thinly dice carrot(s) and kale to same size(ish) as the onions.
Heat up skillet on stove with 1 tbsp of oil.
Cook carrots and onions in skillet for 2-3 minutes, then add kale. Cook until soft.
Blend chickpea flour, garlic salt, pepper, and water until it looks like a batter.
Pour batter into skillet with veg and lower heat to medium flame. Stir only once so it mixes, but then starts to set. Keep on stove until sides go a bit brown (takes about 5-7 minutes).
Put skillet in oven for 25 minutes.
Put oil, garlic, oregano, roasted peppers in blender and blend until saucey.
Remove skillet from oven and let it sit for about 10 minutes so it can gain the right consistency & texture (very important step).
Optional: If you want vegan cheese on the frittata, sprinkle on top and put back in oven until melted. Remove and let it sit until ready.
AMOUNT PER SERVING:
Saturated fat: 1.7g