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.
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!)
Vegan Frittata Inspiration
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.
I promise you, it’s not!
Case in point: my eggless, vegan frittata recipe.
Vegan Frittata Secrets
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.)
Frittata and a Movie!
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! 😃
A Few Things!
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.
My One Kitchen Extravagance
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].
Vegan Frittata with Roasted Veggies
For the veggies:
- 3 Tbsp olive oil
- ½ tsp sea salt
- Pinch of pepper
- ½ pound Yukon gold potatoes, unpeeled and chopped to ½ inch pieces
- ½ large red onion, roughly chopped
- 1 bell pepper, chopped to ½ inch pieces (I use ½ of a red bell pepper and ½ of an orange bell pepper, for color)
- ¾ cup cherry or grape tomatoes, halved
- 3 cloves garlic, whole
- 1 cup arugula or spinach, optional
For the eggless filling:
- 10 oz extra firm tofu, (that's about ⅔ of a standard, 1 pound block)
- ¾ cup chickpea flour
- ¼ cup all purpose flour, or an additional ¼ cup chickpea flour to keep the frittata gluten-free
- 1 cup almond milk
- 3 Tbsp nutritional yeast, optional, but highly recommended
- 1 tsp sea salt
- 1 tsp garlic powder
- 1 tsp onion salt
- ¼ tsp paprika
- ¼ tsp smoked paprika
- ¼ tsp turmeric
- ½ tsp baking powder
- ¼ tsp baking soda
- 2 Tbsp fresh parsley, minced
- 2 Tbsp fresh chives, minced
- cheddar, optional (use freshly grated dairy cheddar, or your favorite vegan cheddar; I prefer Miyoko's vegan cheddar shreds)
Roast the veggies
- Preheat the oven to 375 degrees
- Lay the whole garlic cloves and all the chopped veggies, EXCEPT the tomatoes, on a baking sheet. Drizzle the olive oil, and sprinkle the salt and pepper, over the top.
- Toss with your hands until all the veggies are coated in the olive oil.
- Roast the veggies at 375 degrees for 15 minutes.
- Take the veggies out of the oven and add the tomatoes. Now flip the veggies with your spatula, and roast for another 15 minutes.
Make the eggless filling
- While the veggies roast, make the filling.
- Crumble the tofu into your food processor/blending apparatus. Add the milk, and process until smooth.
- Now add the nutritional yeast, salt, onion salt, garlic powder, turmeric, paprika, and smoked paprika (all the spices), chickpea flour, baking powder, and baking soda. Blend until everything is combined and smooth.
Add the roasted garlic
- Keep the filling in the food processor.
- Once the veggies are done roasting, squeeze the roasted garlic out of its skin, and add the roasted garlic to the food processor. Blend until the roasted garlic is incorporated into the rest of the filling.
Bring it all together
- Transfer the filling, roasted veggies, parsley, chives, and arugula/spinach (if using) to a large mixing bowl, and gentle fold it all together.
Fry the frittata
- Preheat the oven to 425 degrees
- Add 2 Tbsp olive oil to an oven safe, 11 inch (preferably non-stick) frying pan.
- Heat the oil over medium-high heat for one minute.
- Now carefully pour the frittata mixture into the frying pan. Use an offset spatula to help smooth out the top, if desired. Work carefully, as the hot oil will come up the sides of the pan.
- Fry over medium heat for 6-7 minutes, until the edge of the frittata loosens from the sides of the pan. The edge of the frittata should be slightly brown if you gently push the frittata edge away from the pan with your spatula.
Bake the frittata
- Transfer the frittata (still in the frying pan) to the oven, and bake at 425 degrees for 15 minutes.
- Take the frittata out of the oven, and while it's still hot, sprinkle with cheddar/vegan cheddar, if desired.
Serve and enjoy!
- Let the frittata cool for 10 min, then serve and enjoy!
- I like to serve this frittata with an arugula salad with my creamy vinaigrette. (See note below.)