Veggie and Herb Frittata (Egg free, Soy free, Gluten-free)

  • Servings : 6-8
  • Prep Time : 15m
  • Cook Time : 30m
  • Ready In : 45m

This egg-less frittata gets mixed in a bowl, poured in a pan, and baked until crispy and golden. Filled with veggies and completely versatile, it’s the ultimate vegan breakfast. It’s good hot, warm, room temperature and cold.  It’s flavored with simple but key spices, and brightened (and nutritionally heightened) by fresh herbs. As is often the case with my recipes, I’ve pulled from different culinary traditions to come up with this one; Persian, Italian, Indian too. It’s truly a melting pot of deliciousness, and makes a great brunch dish. I hope it becomes one of your go-to recipes, as it has become mine.


  • 1.5 cups chickpea flour
  • 1/4 tsp sea salt
  • 1/4 tsp black salt (gives egg flavor; it's pink, not actually black! Available in Indian grocery stores or spice stores; if not available leave out)
  • 1/2 tsp turmeric
  • 1/4 tsp baking powder
  • 1/2 tsp dill, dried or freshly chopped
  • 1/8 tsp cayenne pepper
  • 2 cups water
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup fresh cilantro or parsley, chopped
  • 1 cup swiss chard, finely chopped
  • 1 cup onion or shallot, thinly sliced
  • 1/2 tsp freshly ground black pepper
  • 3 Tbsp olive oil (1 in mix, 1 in pan, 1 on top 5 min before done)


Step 1

Preheat oven to 375 degrees. Place 1 Tbsp of olive oil in cast iron pan (recommended, if you have one), or cake pan. The darker in color and wider the better. I used my 12" wide cast iron skillet.

Step 2

In a large mixing bowl, combine all dry ingredients chickpea flour through cayenne pepper and stir. Add water and whisk until no lumps remain. Add 1 Tbsp olive oil and let the batter rest while you chop veggies.

Step 3

Add chopped greens, herbs, and sliced onions to batter. Stir well and pour into prepared dish. Bake for 20-30 minutes uncovered until batter is set, and top is beginning to crack and brown a bit. Drizzle top with 1 Tbsp olive oil, and gently brush on. return to oven for 5 more minutes. Remove and let cool a bit before slicing and serving. Serve alone, with a green salad, and with any condiments of choice.

Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She's on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone.

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Comments (6)

  1. posted by TJ on August 22, 2014

    How important is the chickpea flour? Could that be substituted with Almond flour or something?

    • posted by Renee Press on August 22, 2014

      I have only made this with chickpea flour, and the mild, nutty taste of it works really well, in addition to the fact that it packs it with protein. But you could certainly give another flour a shot. Let us know how it works out for you!

  2. posted by felica on December 30, 2014

    almond flour is very sweet i use it for cookies all the time, i do not think that would be a good substitute

  3. posted by Vickie Fisher on January 12, 2017

    Hi, Renee! I made this tonight, and I loved it! I had never really heard of a chickpea frittata before, even though I know the Indian cooks use “besan” for making crepes, flatbreads and stuff. What got me digging for recipes was that I was reading San Francisco restaurant Seed and Salt’s menu! I actually sauteed my chopped onions, then stirred them into the batter–lovely! THANKS for a great recipe!

  4. posted by Michael on April 16, 2017

    Not too happy. Mine came out looking fantastic, but was more or less paste in the centre. Cooked in a non-stick 12″ pan for 35 minutes and let rest for 5min.


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