Simple, practical, and full of everyday flavour, Vegan Soy free Frittata with Mushroom Chard Shallot Almond-Feta. Glutenfree Recipe is a vegan, vegetarian American breakfast made with Chickpea flour, flaxseed meal, and turmeric in about 55 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 40 minutes
  • Total time: 55 minutes
  • Yield: 4
  • Category: Breakfast
  • Cuisine: American

Ingredients

Dry

  • 1/2 cup Chickpea flour (or gar-fava flour)
  • 1.5 Tablespoon flaxseed meal
  • 1/4 teaspoon turmeric (for color, optional)
  • 3/4 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/2 teaspoon salt (less if your feta is tangy)
  • a generous pinch of Indian black salt (kala namak)
  • 1 Tablespoon nutritional yeast
  • a generous pinch of garlic powder
  • 2 teaspoons chopped fresh herbs (I used oregano and thyme or a teaspoon of dried herbs.)
  • Chili flakes or black pepper to taste

Wet

  • 1/2 cup coconut milk
  • 1/2 cup water
  • 1 Tablespoon extra virgin olive oil (optional, use 1 Tbspn more coconut milk)
  • 1/2 teaspoon apple cider vinegar
  • 1 teaspoon lemon juice
  • 1/2 teaspoon maple or agave syrup

Veggies

  • 1/4 cup sauteed mushrooms or chopped mushrooms (I sauteed the mushrooms in a little oil for a few minutes)
  • 1 large rainbow chard leaf chopped small (or other greens)
  • 1 large shallot chopped small
  • 1/4 cup Ricki's Almond Feta cheese (or Kite hill brand almond ricotta or other non dairy cheese crumbles)
  • Variations:

Variations

  • a few Tablespoons non dairy cheddar or mozzarella or jack
  • Add roasted squash

Method

  1. In a bowl, whisk all the dry ingredients for even distribution.
  2. Add the wet to the dry, whisk into a smooth batter.
  3. Add chard, mushrooms, veggies and crumbled cheese and mix.
  4. Pour the thick batter into a greased or parchment lined pan. Spread evenly.
  5. Bake for 35 minutes at 375 degrees F / 190ºc or until toothpick from the center comes out almost clean. You want it just about done and not over baked.
  6. Let rest for 5-10 minutes before slicing.
  7. Serve hot or cold as is or with a side of roasted veggies or potatoes. Top with additional non dairy cheese or sauces of choice.
  8. Can be kept refrigerated in a closed container for 2 days. Warm in the oven before serving.
  9. The recipe can easily be doubled. The consistency of the batter should be thick, so adjust dry ingredients if needed for a larger batch.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.