THE BEST VEGAN FRITTATAS! 🔥

YOU NEED THESE IN YOUR LIFE! These vegan friendly frittata's are made from chickpea flour and they will blow your mind. Perfect for meal prep, eating on the go or having with breakfast.

They are so easy and since they are made from chickpea flour a great source of protein and iron!

What else do you think would be good to add to these? Let us know in the comments down below.

Vegan Frittata Recipe:
1.5 Cups chickpea Flour
1.5 Cups water
1 tsp salt
1 tsp onion powder
1/2 tsp black pepper
1/2 cup mixed frozen veg (peas, corn, carrot)
1 full green onion, chopped
1/2 green pepper, chopped
1/2 cup olives, pitted and chopped
1 handful of cilantro, chopped (optional but try it!)
1 handful of parsley, chopped

Directions
1. preheat oven to 400F
2. In a medium size bowl whisk together chickpea flour, water, salt, onion powder, and black pepper
3. add the rest of ingredients and stir well
4. in a silicon muffin tray, add enough mixture to fill up to the top (if using a metal muffin tray make sure to use liners or grease the pan so they don't stick!)
5. bake for 35 mins, remove from oven and let cool before eating.
Enjoy!

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#breakfastrecipe #vegan #frittata

[viviendaquino]

In Australia, we pronounce the h in herbs! 😊

[lindav]

Made this again and tried freezing - they freeze perfectly! Thawed in the fridge overnight and packed them for my work lunch the next day. Warmed them in the microwave and they were moist & delicious. Put roasted red peppers, artichoke hearts, mushrooms and spinach in them this time. 😋

[cynthiabowen]

You two dear ones are darling!!!! I love your youthful, childlike humor, (I'm 69) You bring such a fresh and wonderful lightheartedness to cooking! I can't wait to try this recipe! Been following ya'll for several years. Keep your feel good YouTubes coming! You bring great recipes and great joy!

[andrewmoore]

adding in a teaspoon of baking powder will make them rise a little more, gives them a more airy texture. especially good idea if you sub in some unflavoured protein powder for a little of the chickpea flour, for more of a protein boost (i use pea protein for that)!

[tenapit]

Sundried tomatoes would be a delicious add in

[catalyst]

6:16 for those who dont know a neat trick to cutting a bunch of cherry tomatoes in half at once is to place them on top of a round container lid with a raised edge then, put another lid on top of them, then gently place your hand over that top lid, sandwiching them together, then taking your knife and slicing all of tomatoes in one go.

[saveyourownlife]

These look so good! I will make a batch today. I just bought zucchini from the Farmer's Market. I will shred one and add it to the batter. Looking forward to it! I love your channel. You were the first vegan YouTuber that I watched last summer and then decided to become vegan. Your videos showed me that it was doable, and I have now been vegan for a little over a year. Thanks for what you do!

[maryannmay]

I made these today with fried onions, garlic, mushrooms, a tiny bit of grated vegan cheese because that’s all I had & compensated with some nutritional yeast & added 1 tsp of bicarbonate of soda to make them lighter plus the baby tomatoes on top & they were delicious thank you so much.

[rhondapitts]

Thankyou for your awesome recipes you two are such a sweet fun couple😊

[melanie.]

This is by far the best Frittata I have ever made. Great recipe and so easy to put together. I cooked it in two 6 inch silicone pans and ended up sprinkling Nutritional yeast on top when it came out of the oven. Thank you for an amazing recipe.

[janellemartinez]

I have never used chickpeas as an egg substitute and I want sure I would like these. Boy was I wrong!! They are delicious thank you for sharing 👍🏼

[finding_peace_within]

I never comment on videos but have to say this recipe has been a game changer for my husbands work lunches. Thank you 😊🙏

[christinegfeller]

I made these tonight with corn, roma tomato, yellow pepper, onion with paprika, salt, pepper, garlic power and onion powder. Baked in the oven in a square pan for 45 minutes and wow they were great! Definitely going to make again. Thanks for sharing! Cheers from Gibsons on the Sunshine Coast, BC :)

[heatherserniuk]

Just made these. So yummy. The cilantro was amazing in this. I made it with mushrooms, regular white onion, zucchini, kale, which I cooked a bit first. Added green onion, and tomatoes. Delicious!

[canansecret]

the way Crystal looks at Derek around 8:03 is precious

[sadtiger]

You know you're a couple that's meant to be when you can't speak yet fully understand each other!! 😍

[robertaboyack]

These are similar to what I make as a loaf -- yummy! My favorite veggie combo is chopped artichoke hearts, carrots and nutritional yeast for a cheesy flavor. A similar batter is used to make Indian pakoras (shallow fried, deep fried or baked vegetable fritters), so this recipe would probably also be delicious with curry powder.

[patriciapalaroan]

You can flip the knife and use the other side to scrape instead of the sharp side. Saw Jane Esselstyn do this on her YT channel. So simple!

[AzulG]

Loveee this I’m going to share this at my church plant based cooking class that we will be doing in Nashville TN, we are trying to reach out the community! My church is plant based we believe in Gods original diet Genesis 1:29 and d Genesis 2:16 and Ezekiel 4:9

[kimmcgarry]

I prononce it as ‘erb with the “h” silent, probably because its origin is Latin (herba)-> Old French -> English. An etymological Goggle searcher revealed that up until the 19th century “‘erb” was the common pronunciation throughout the English speaking world. Today English speaking North Americans still pronounce “‘erb” with a silent “h” like their fellow French speaking North Americans. It is thought that the similarity between the English “herb” and the French “herbe” on our continent is why the silent “h” remains dominant in our pronunciation of “herb”.

Thanks for the recipe. It looks delicious!