This Vegan Frittata recipe is made with a luscious chickpea flour filling loaded with fresh herbs and seasonal veggies.

Springy Vegan Frittata stocked up with fresh herbs, leeks and asparagus and a flavorful creamy chickpea flour filling. #frittata #veganbreakfast #veganfrittata

We have to create miracles.  A miracle is simply something that is impossible from an old story but possible from within a new one.  It is an expansion of what is possible.


Abundant with veggies and herbs, this Vegan Frittata tastes like Springtime! It’s one of our favorite vegan breakfast recipes, but really, it’s delicious any time of day! It’s loaded with asparagus, leeks, spinach, and tender herbs, and a creamy egg-free batter made with chickpea flour and psyllium creating a succulent and light texture. Perfect for brunch, lunch, or a light dinner.

Springy Vegan Frittata stocked up with fresh herbs, leeks and asparagus and a flavorful creamy chickpea flour filling. #frittata #veganbreakfast #veganfrittata


  • Chickpea flour: is the base of the creamy vegan “custard”.
  • Vegetables: Leeks (or onion) asparagus, spinach and cheery tomatoes (or sub other veggies; broccoli, red bell peppers)
  • Psyllium husk powder: acts a a binder.
  • Herbs: scallions, parsley, cilantro and dill ( or use tarragon, basil or chives or a combo)
  • Hemp seed hearts: for added richness
  • Salt, pepper and baking powder
  • White miso paste, or us gluten-free miso
  • Dijon mustard
  • Fresh lemon juice
  • Fresh Garlic Clove or garlic powder
  • Olive oil

How to Make Vegan Frittata

Step 1. Prep the herbs and vegetables for the filling. We use a LOT of herbs here; the fresh herbs create a beautiful synergy of flavors.

prepping the veggies and herbs

Step 2: After you chop and mince, start sautéing the leeks and asparagus.

sautéed spring vegetables

Step 3: Add in spinach and scallions and wilt. Remove from heat.  Allow to cool a few minutes and then mix with herbs in a large bowl.

chickpea flour as the base of the vegan frittata

Step 4: Make the chickpea batter. The vegan frittata filling is easy to make! Just blend until smooth. Add the water to the blender first, then layer the other ingredients over top.

blending the batter ingredients

Did you know that raw chickpea flour is full of amazing nutrients? It is rich in folate, iron, and magnesium, just to name a few. It is also high in protein and low in calories. It is pretty easy to find these days, making it an incredibly versatile pantry ingredient. It doesn’t taste great raw but cooks up beautifully, adding a mild, rich flavor.

pour the batter into the herbs and veggies

Step 5: Pour the chickpea batter into the bowl with the greens, mix thoroughly and spread into an oiled 10-inch cast-iron skillet (or baking dish).

Springy Vegan Frittata stocked up with fresh herbs, leeks and asparagus and a flavorful creamy chickpea flour filling. #frittata #veganbreakfast #veganfrittata

Step 6: Bake the frittata in the oven at 350 F, covered with foil, for 35 minutes. Remove the foil and bake 15-20 minutes more, or until puffed up in the center.

Serving suggestions

Serve with any of the following!


Leftovers will keep well in the refrigerator fridge for up to 3 days. Reheat in the oven or toaster oven, or serve chilled.



More Vegan Brunch Recipes

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Vegan Frittata

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 13 reviews
  • Author: Tonia Schemmel | Feasting at Home
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings 1x
  • Category: vegan, breakfast
  • Method: baked
  • Cuisine: american
  • Diet: Vegan


A healthy Vegan Frittata stocked up with fresh herbs, leeks and asparagus, with a flavorful creamy chickpea flour filling.  Simple to make and completely delicious!


Units Scale
  • 2 leeks, about 1 1/2 cups, chopped in 1/4 inch half rounds, rinsed.
  • 1/2 pound of asparagus, about 2 cups chopped in one inch pieces
  • 2 tablespoons olive oil
  • 2 cups baby spinach roughly chopped
  • 2 cups parsley, chopped
  • 1 cup cilantro, chopped
  • 3 scallions, thinly sliced
  • 1/4 cup of fresh dill (or tarragon, basil or chives, or a combo) chopped
  • 1 1/2 cups water
  • 1 1/2 cups raw chickpea flour
  • 1 teaspoon powdered psyllium
  • 1/4 cup hemp hearts
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon white miso paste
  • 2 teaspoon Dijon mustard
  • 3 tablespoons fresh lemon juice
  • 1 clove of garlic
  • 1/4 teaspoon turmeric (optional for color)

fresh tomatoes for garnish (optional)


  1. Preheat the oven to 350 F
  2. Prepare the veggies: Saute leeks in olive oil over medium heat for 5 minutes.  Add asparagus and a sprinkle of salt, saute 5 minutes more.  Stir in spinach and scallions.  Remove pan from the heat.
  3. In a large bowl mix chopped parsley, cilantro, scallions, tarragon, dill, basil and chives.  Add cooled asparagus mixture.  Set aside.
  4. Make the chickpea batter: In a blender add water first, then chickpea flour, psyllium, hemp seeds, baking powder, sea salt, black pepper, miso, dijon, lemon juice, garlic, and turmeric. Blend until silky smooth.
  5. Combine: Pour the blended filling into the greens, mix thoroughly and spread into an oiled 10 inch cast iron skillet (or baking pan). Place a few asparagus spears and tomato slices on top.  Brush with olive oil and sprinkle of salt.
  6. Bake in oven at 350 degrees covered with foil for 35 minutes.  Remove foil and bake 15 minutes more or until nicely puffed up in the center.
  7. Optional:  Broil for 3-5 minutes to lightly brown tomatoes and asparagus.  (Watch carefully!).


  1. Texture is best if frittata cools at least 30 minutes before slicing and is even better after an hour or two or the next day.
  2. Frittata will keep up to 3 days in the fridge.


  • Serving Size:
  • Calories: 172
  • Sugar: 4.3 g
  • Sodium: 224.5 mg
  • Fat: 7.8 g
  • Saturated Fat: 0.9 g
  • Carbohydrates: 19.9 g
  • Fiber: 4.6 g
  • Protein: 8.2 g
  • Cholesterol: 0 mg

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  1. Wow, this is great recipe! I was skeptical about the amount of ingredients when I saw more simple versions online, but it’s so worth it. Tons of flavor and a great texture. I also added a tbsp of nutritional yeast and a bit of Kala namak and served with vegan yogurt and harissa. 10/10 would make again

  2. Delicious. Far more so than I could have imagined. I have made this multiple times and switch up the veggies to whatever is in the fridge. Thank you!

  3. You are an ingredient wizard! I’ve made a chickpea frittata before and it was very bland. After reading your recipe I know why lol. I can’t wait to make this.
    So glad I found your site. Everything looks amazing.

  4. Love this but I would leave out the tarragon personally. Cooking it in the oven gave the frittata a very bitter flavour. But the texture was wonderful!

  5. Hi Sylvia
    Thanx again for thinking of us vegans and giving us wonderful adapted recipes that we once enjoyed and scoffed and now miss like a good ole quiche or frittata. I was wondering if I could add mushrooms and/or sun dried tomatoes to this recipe? Do you think it would work if I sauted the mushrooms first so they are not full of moisture and then added to mixture?

    1. yes! that sound perfect Louise. Sautéing the mushrooms first is what I would do. Sun-dried tomatoes would be great too!

  6. I was amazed how good and light this vegan frittata is! I am not vegan but I had to try it. I would not have guessed that there were no eggs in it! I have vegan friends whom will appreciate it. Thank you Feasting at Home!

  7. Hi! Excited to make this this morning, but realized I don’t have enough chickpea flour. Can I use half chickpea flour and half cassava flour?

  8. This was so delicious! I made this for dinner instead of breakfast and it was fantastic! Lots of veggie/herb chopping, but so worth it, and it actually made me happy to see all the wonderful veggies going into this dish. Can’t wait to make it again!

  9. This is such a flavorful vegan frittata! There are a lot of ingredients, and all well worth the effort as it comes together beautifully! Thank you so much for creating delicious gourmet recipes for us vegans. I’m a huge fan (and a former Portlander.)

    1. I have not cooked much with cornflour. The polenta would be a denser texture- it might be interesting to try? Let us know if you do!

  10. Definitely a keeper…..In my vegetarian days I always make frittatas with either zucchini or asparagus from our garden with a ton of herbs and parma cheese.
    Now that we are WFPB, no animal products are in our diet. This recipe is wonderful, my husband gobbled it up along with a broccoli salad. I followed it to a tee and added 10 minutes to the uncovered part so it would puff up a little and broiled it for about 2 minutes.
    The cherry tomatoes on top add a sweet flavor and I’ll use more next time.
    Thank you, I’m a big fan of your recipes and site and love your musings on life.

    1. So helpful Cheri!
      Lucky you with your fresh asparagus💚 there is nothing like garden produce.
      So glad you are enjoying the site.

  11. Hello Sylvia, Love your recipes, (especially the vegan ones!) Today I made this, although I did not have enough fresh herbs so has to sub some dry ones. It did have a nice brown crust on the bottom and sides but we wondered if it should have had a firmer texture? We did not opt to broil, (too hungry!) Smelled divine! The flavor was mild, (Spring-like for certain!), and herbs stood out.

    1. The frittata should be puffed up in the center before removing from the oven. It also does firm up a little after sitting for 20-30 minutes. The veggies and herbs really make the texture lighter, so maybe add more fresh spinach if using dried herbs. Thanks for the helpful feedback Stacy!

    1. The hemp seeds give a nice rich creamy quality to the frittata (like cream would in a non-vegan version). You could use soaked cashews.

  12. I made this recipe tonight. It looked beautiful and was tasty however found the texture to be a bit too pasty. I baked it an extra 15 minutes at 375 and it was a bit like mashed potatoes. I might make the recipe again but fry/bake in patties in the hopes of getting a crispy exterior. I’m also not sure about the 5oz each of the 4 herbs. I read as a total of 20oz which seems excessive. I referred to the pictures and used that as the guide which worked out well. A creative vegan recipe which I think has good potential.

    1. The patties sound good. Yes, it is a lot of herbs, they are so yummy! They also add to lightening the texture of the frittata. It needs to bake until it is puffed in the center (I will note that on the recipe). Just curious if you added the pysllium and hemp seeds?

      1. Hi, Yes I added both. The leftovers today are much firmer so maybe the trick is to let it rest/cool a bit before serving. And totally agree that the herbs are delicious and make the dish but 5oz each of the 4 herbs would be close to 30 cups! I don’t think that’s what’s intended from the amount of herbs n the photos and also the colour of the frittata pictures. Overall have been a big fan of your site and really enjoy the fresh, seasonal recipes with many veggie options. Thank you!

        1. ha… ohhhh! okay, supposed to be .5 oz. That IS a very big difference!🤭

    1. Psyllium fiber is used as a binder and it also creates a lighter texture. You can leave it out if you can’t find it.

      1. Hi Tonia – is there a substitute for powdered psyllium? Will be making this recipe this weekend. I await your response, Sissy

        1. Hi Sissy- You can leave it out. I find it lightens the texture but is still good without.

  13. Reminiscent of a very thick North Indian besan cheela (but as it’s thicker, has much less of the crispy texture I find so yummy). No asparagus here yet… but will try soon. PS. I got into cheelas via this site — and I have no doubt your spring greens combo will work well here:

      1. I haven’t made it yet but I picked up all the ingredients …. the herbs came in packs of 0.5 oz and were kinda pricey, so I would need 10 packs of each! I’ll try it out this way. I also accidentally picked up whole psyllium husks one time so (if I can find them) will throw them in the vitamix with the chickpea flour. Stay tuned soon for an update!
        P.S. To Bri’s point, it reminds me of chilla too! And also the Italian socca.

        1. I meant to say I’ll try it out with the 0.5 ozs of each herb instead of the full 5 ozs each. Wish me luck!

        2. shoot! sorry about that typo on the herb amount. It is supposed to be .5, the recipe is adjusted! Good luck 😊


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