Spinach Frittata (vegan, gluten-free)

Here’s another “eggy” vegan recipe using our old friend chickpea flour. I always loved the combination of eggs and spinach before turning vegan, and this recipe mimics that perfectly.

Vegan "Egg" Mixture

1 cup Chickpea Flour

1 cup Water

¼ cup Nutritional Yeast

1 tsp Salt

Pinch of Black Pepper

¼ tsp Turmeric

Spinach Layer

500 g Spinachfresh or frozen

1 onionfinely chopped

1 tsp Salt

Pinch of Black Pepper

¼ cup Water

Mix all the vegan egg mixture ingredients together and set aside.

Preheat oven to 180C (350F).

For the spinach layer, add all the ingredients to a pan and cook on medium heat until the spinach and the onions are cooked and all of the water has evaporated.

On a lightly oiled baking dish, first pour in the spinach mixture and top it with the egg mixture, making sure it’s evenly coated.

Bake for 20-25 mins or until golden brown. You can enjoy this warm or I prefer to let it set in the fridge for about an hour.

Nutrition Facts

Serving Size 1

Servings 0

Amount Per Serving
Calories 107.39

% Daily Value *
Total Fat 1.86g3%

Saturated Fat 0.22g2%

Trans Fat 0g
Cholesterol 0mg
Sodium 468.35mg20%
Potassium 685mg20%
Total Carbohydrate 16.4g6%

Dietary Fiber 5.43g22%

Sugars 2.87g
Protein 8.56g18%

Vitamin A 2344.4%
Vitamin C 24.79%
Calcium 94.98%
Iron 2.52%
Vitamin D 0%
Vitamin E 1.7%
Vitamin K 402.57%
Thiamin 0.7%
Riboflavin 0.39%
Niacin 2.92%
Vitamin B6 0.27%
Folate 298.56%
Vitamin B12 0%
Phosphorus 82.87%
Magnesium 72.06%
Zinc 0.93%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Spinach Frittata (vegan, gluten-free)