My vegan frittata is eggless and full of flavor from the roasted veggies and fresh herbs that stud this gorgeous, delicious, and easy dish!

February 9, 2021 Updated May 15, 2021 Jump to Recipe
My vegan frittata is eggless and full of flavor from the roasted veggies and fresh herbs that stud this gorgeous, delicious, and easy dish!
Back in 2010, I saw Morning Glory (2010) in theaters.
(And it’s a great movie, by the way. You should see it [aff. link])
Apart from starring two of the most talented and adorable ladies in the movies—Rachel McAdams and Diane Keaton—Morning Glory is a standout film in my memory because it piqued my interest in a certain food that, at the time, I’d never heard of before.
The frittata.
If you’ve seen the film, you can probably relate to my sudden frittata interest: who wouldn’t be fascinated by this Italian omelette-like dish after watching a craggy Harrison Ford expertly make one on screen??
It’s an utterly charming scene.
(And of course, we are to infer that Italian movie star he mentions is Sophia Loren!)
I’m not a huge fan of dishes/desserts where the egg flavor is super prominent. And, you know, since frittatas are kind of like omelettes that don’t need to be flipped, they tend to taste well, like eggs.
So I decided to find a way to make a frittata without the egg-part.
Sound impossible?
I promise you, it’s not!
Case in point: my eggless, vegan frittata recipe.
My vegan frittata base consists of extra firm tofu and chickpea flour. Together, they make that egg-y texture that’s so crucial to frittatas, but without that egg taste I generally find so overpowering. Nutritional yeast, garlic powder, onion powder, paprika, and smoked paprika, all work together to flavor the tofu/chickpea flour mixture, and the result is a delicious vegan custard base for this eggless frittata.
Then add roasted veggies—potatoes, bell pepper, red onion, roasted garlic, tomatoes—as well as some fresh arugula or spinach with fresh herbs, and you’ve got one addicting vegan frittata!
I like to sprinkle some cheddar over the top after baking the frittata. Use freshly grated cheddar if you’re not keeping this frittata vegan, or use your favorite vegan cheddar. (I prefer Miyoko’s vegan cheddar.)
Rent Morning Glory [aff. link], watch Harrison Ford get you all excited about frittatas, then make my Vegan Frittata with Roasted Veggies. The film and the recipe are both repeats at our house, and I bet they will be for you as well! 😃
One of the things about frittatas that makes them so delicious is that you start the frittata on the stove top, then you transfer it to the oven.
This means you’ll need a frying pan or skillet that can be both on the stove top and in the oven, preferably nonstick.
I’m not a trendy kitchen-gadget-type of cook. The craziest kitchen appliance I own is my food processor.
Sometimes, I get out my handheld mixer.
And that’s as high-tech as I get.
But there’s one thing I do get fancy with in the kitchen: pots and pans.
For years, I bought $12 skillets at Walmart and Target. In fact, I had to buy them multiple times a year because these pans just don’t last very long…
I finally got sick of the waste and added-up expense of these cheap skillets, and invested in a Le Crueset nonstick frying pan.
These pans are expensive, there’s no getting around it.
But the ease of cooking in a good-quality pan is well-worth the expense. And if you treat them right, Le Crueset frying pans last for years.
If you’re in the market for a good skillet or frying pan, and can spare or save up for the purchase, here is my favorite Le Crueset nonstick frying pan on Amazon [aff. link]. Better yet, if you have a Le Crueset outlet nearby, head on over, and see if they’ve got the nonstick line available at a discounted price.
From stovetop to oven, these frying pans are perfect for vegan frittatas and beyond!
The nutritional yeast, or nooch, is optional in my recipe, but it’s a great way to add a cheesy flavor to the frittata, and some additional protein. (As if the 43 grams of protein from the tofu and the chickpea flour weren’t enough…!). You can find my favorite nutritional yeast here on Amazon [aff. link].
This Post Has 2 Comments
An eggless frittata!? What a fun concept! While I do enjoy egg-based dishes, Laura isn’t a huge fan – so that means I don’t make them very often. This version with all of the roasted veggies (and those seasonings!) sounds quite tasty. Also, great find with the movie reference to frittatas – I’m impressed you remembered that scene. I can’t remember what I did yesterday, much less 10 years ago! 🙂
Haha thanks David! Harrison Ford making a frittata is pretty unforgettable. 😄 And with this recipe, I’m officially an eggless frittata fan!