Vegan Soy free Frittata with Mushroom Chard Shallots and Almond Feta. Chickpea flour frittata. Dairy-free Savory breakfast recipe. No Tofu. Gluten-free. makes one 6.5 inch pan

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.