Vegan Frittata with asparagus and tomatoes

Dinner last night was this delicious vegan frittata with local asparagus, cherry tomatoes and spinach. It was my second time making it and we all loved it as a family. My twins called it Pizza haha

I got inspired by Making Thyme for Health recipe.

It is vegan, gluten-free and high in protein- chickpea flour contains 21gr of protein per cup. IMG_9922

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Vegan Frittata with Chickpea Flour


  • 2 cups of chickpea flour
  • 1/3 cup of nutritional yeast
  • 1/4 cup of olive oil
  • 1 garlic clove minced
  • 2 cups of water
  • salt/pepper
  • handful of sundried tomatoes
  • handful of spinach
  • 1 bunch of asparagus
  • 100gr of cherry or grape tomatoes
  1. Grease a oven-proof dish with non-stick cooking spray and pre-heat your oven to 200 degrees Celsius.
  2. In a bowl with a whisk, mix the chickpea flour, water, olive oil and nutritional yeast.
  3. Steam the asparagus slightly and chop the tomatoes.
  4. Pour the chickpea mixture in your dish and top with the sun-dried tomatoes, spinach, sliced tomatoes and steamed asparagus.
  5. Cook for 30-40 minutes at 200 degrees Celsius or until cooked through.

It can become a little dry the next day so I like to serve mine drizzled with olive oil.

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One Comment

  1. What a great alternative for a classic frittata with all the same flavors. Frittatas remind me of spring brunches with my girlfriends. I can’t wait to make this for them.

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