Vegan Frittata

Chef Palak's Vegan Frittata

Incorporate alternative flour, potatoes and nutritional yeast for a plant-based breakfast inspired by Spain.

As we spend more time at home cooking meals, I encourage everyone to add more plant-based recipes to their menu by substituting meat and dairy.

To celebrate Earth Day, I made a vegan version of my absolute favorite dish that I loved while traveling around Spain: a Spanish frittata with chickpea flour, loaded with vegetables and Indian spices, and served with a tangy, spicy green chutney.


Vegan Frittata


  • 2 potatoes medium size, peeled, washed and diced
  • 1 medium onion, thinly sliced
  • 3 tablespoons oil
  • 1 zucchini, grated
  • 1 yellow squash, grated
  • 1 potato, grated
  • 1 cup chickpea flour
  • 1 large clove garlic, minced
  • 1 tablespoon nutritional yeast
  • 1 teaspoon turmeric
  • 1/4 teaspoon cayenne
  • 1/8 teaspoon black salt (optional)
  • 1 1/2 teaspoon garam masala
  • 1/2 jalapeno, minced (optional)
  • 1/2 lemon, juiced
  • 1 cup of water, more if needed
  • Freshly ground black pepper
  • Salt, to taste


  1. In a saucepan, add potatoes with cold water and cook until fork-tender. Drain and cool.
  2. Using a cheese grater or box grater grate zucchini, squash, and one potato.
  3. Sprinkle with salt and set aside for 10-15 minutes. Squeeze all excess water from the vegetables.
  4. In a large mixing bowl, add chickpea flour and water, whisk to remove any lumps.
  5. If the batter is too thick, add another tablespoon of water at a time. The batter should coat all vegetables without being runny. Add the remaining ingredients: vegetables, salt, pepper, garlic, jalapenos, nutritional yeast, spices, and lemon juice. Gently fold in cooked potatoes.
  6. In a non-stick skillet with a lid, add oil and saute onions with salt for 3-5 minutes on medium heat. Increase the heat to medium-high and drop the batter into the pan and flatten using a spatular to even the surface.
  7. Cook for 8-10 minutes covered after 10 minutes scrape the sides down using a spatula. Cover and cook for another 5 minutes, then carefully using a plate flip the frittata and brown the other side for another 10-12 minutes.

Read more about Chef Palak's 100 days cooking and eating vegan.

Alternative Flours  Health-Supportive Culinary Arts

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