Vegan Mofo Day 20: Fabulous Frittata

This past Sunday P and I went to my friend Connie’s house for brunch. I’m used to bringing sweet things to breakfast but I have no idea why, when it comes to brunch I much prefer the savoury stuff to the sweet. Connie just happens to be celiac, so sweet was out anyway as I tend to be a failure in the world of gluten free baking. I do have a bit of experience with gluten-free cooking since doing some testing for Allyson but I was still kind of stumped on what to make. I’ve already made bacon, quiche and pancakes but I wanted to make something different. Oh right, frittata!

I haven’t had frittata in so long I forgot those things even existed. There was a recipe under the Veganize It column in one of my VegNews magazines and it just so happens to be gluten-free AND soy-free, cool beans. The base is made from chickpea flour, which was a new concept to me, but it looked better then any of the soy ones I’ve seen. The original recipe called for broccoli, but with all those fresh green beans sitting in my fridge, I wasn’t about to hike over to the grocery. I was debating about making some coconut bacon to add to it but I didn’t really have the time, but if anyone else tries it please let me know.

This isn’t quite a whip it up in the morning kind of meal, not because it’s difficult but because it takes 2 hours to set before you can bake it. I prepared mine the night before and just baked it when I got up in the morning; I was a little worried that it might dry out in the fridge overnight but it all turned a-ok. I really liked how the texture turned out, not too firm and not too soft and it was very flavourful. I think adding the kala namak is a nice touch; it adds a nice, subtle flavour to the frittata.

The brunch itself, was of course, awesome. Connie made this delicious creamy potato bake, tofu scramble and chickpea crepes! I’ve never made a crepe before for fear of smashing our frying pan out of frustration, let alone chickpea ones, but Connie’s turned out perfect. Just look at them. Look I say!

The Aftermath

One of Connie’s friend made this chickpea avocado dip which he served over salad, super good! Wish I could remember the name of the blog he found the recipe on.

There was also fruit and lots o’ coffee to accompany everything.

Oh, and kittehs! Look at the cuteness.

What’s better then good food and good conversation? Nothing I say. We had such a good time that we’ve decided to start doing this on a monthly basis. Like to join us? Well just head on over and check out the Facebook page.

Oh, right, so back to the frittata.

Green Bean Frittata

Makes one 9″ frittata

Slightly adapted from VegNews (May+June 2010 issue)


  • 4 cups water
  • 2 teaspoons kosher salt
  • 1 1/2 cups chickpea (garbanzo bean) flour
  • 1/4 cup non-dairy butter
  • 1 cup onion, chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried marjoram
  • 1/2 teaspoon turmeric
  • 1 tablespoon sherry
  • 1 1/2 cups green beans, cut into 1″ pieces
  • 1/2 cup red pepper, roughly chopped
  • 1/4 teaspoon kala namak
  • 1/2 cup vegan cheddar cheese plus more for topping
Oil a 9-inch pie pan. In a medium saucepan over medium heat, add water and salt. Gently whisk in the chickpea flour to combine completely. As the mixture begins to boil, whisk occasionally to prevent it from sticking to the bottom of the pan. As it begins to thicken, reduce heat to low and cook uncovered for 20 minutes, stirring occasionally.
Meanwhile, place a saute pan over medium heat and add butter and onions. Saute for 6 to 8 minutes. Turn temperature down to medium low and add red pepper, garlic, basil, thyme, marjoram, turmeric and cook for another 7 minutes. Deglaze pan with sherry and add green beans and cook for an additional 5 minutes. Remove from heat.
In a large bowl, combine cooked garbanzo bean mixture, vegetables, 1/2 cup of cheese and kala namak until well mixed. Spread evenly into oiled dish. Place in the refrigerator for a minimum of two hours or up to overnight.
Preheat oven to 350 degrees F. Sprinkle cheese over the top of the frittata and bake for 20 minutes, until hot in the center. Move the frittata up to the top oven rack, turn on broiler and broil for 3 to 5 minutes, until the top as browned. Serve warm.

7 thoughts on “Vegan Mofo Day 20: Fabulous Frittata

  1. Mandee says:

    I got really excited when you said the frittata recipe is gluten AND soy free and that it’s available here on your blog, wooooo!

    It looks fantastic and I cannot wait to try it. I’d love to have a regular vegan brunch with friends, what a great way to spend a morning on the weekend.

  2. celine steen (@cakeonme) says:

    thank you so much for the recipe, there’s some chickpea flour I really need to use up and I’ve been craving frittata for a couple of weeks now. two birds, one stone. no, that’s mean.

    also: kitteh!!!

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