Vegan Greek Frittata is loaded with spinach, artichoke hearts, tofu feta and olives and is the ultimate brunch dish. It’s also great when you want to have breakfast for dinner. It reheats well, so you can prepare it in advance for meals throughout the week. This easy egg-free, Mediterranean-style, vegetable frittata recipe is vegan and gluten-free.
Vegan Greek Frittata
on Parks and Recreation, Ron Swanson once said, “There is no sorrow that cannot be cured by breakfast.” I totally agree. Breakfast is the best kind of food, and it definitely puts me in a better mood whenever I eat it.
I love breakfast, brunch, dinner or any meal that includes frittatas, tofu scrambles, hash browns, quiche and omelets. Spring always seems like the perfect time to throw a bunch of parties and cook up a bunch of breakfast food. I guess it’s because Easter and Mother’s Day fall in season. Or maybe it’s the abundance of brunch-perfect produce, like asparagus and artichokes.
Frittatas are one of my favorite brunch dishes. They are very easy to make, and you can include any type of veggie in the mix. If it’s just Denise and I eating it, one recipe will give us enough food for a few meals. I often make them with tofu, but I chose chickpea flour for this recipe because I wanted to include tofu feta. Tofu Feta A tofu fritta seemed a bit much.
The “Greek” in this recipe comes from the feta, olives, spinach, and artichoke hearts. It’s a combination I really love.
what do you want
- Chickpea flour
- Nutritional Scream
- yellow
- Onion powder
- garlic powder
- Sea salt
- Kala Namak (Indian Black Salt)
- Bell pepper
- the water
- Frozen spinach
- Artichoke hearts
- Tofu Feta
- Kalamata olives
- Fresh parsley
- Sun dried tomatoes
- Scallions
- Dried oregano
- dried thyme
See recipe card for exact amounts.
How to Make Vegan Greek Frittata
This recipe is super easy to make!
- First you mix the base ingredients together.
- Then you fold the filling ingredients and pour into a pan.
- And finally you bake your frittata for about 45 minutes.
Frozen spinach
I used frozen spinach in this recipe because it doesn’t need to be fried before using it in the frittata. Make sure it is well drained, or your frittata will become watery. I use my tofu press to drain the frozen spinach, but you can use a colander and a heavy bowl. If you want to use fresh spinach, saute or steam it before mixing it into the frittata base. You can use frozen kale or mixed greens if you like. I’m using frozen kale here, because Dennis can’t eat spinach.
Tofu Feta
I like to use my homemade tofu feta in this recipe. You can use store bought. Violife makes a good nondairy version and so follow your heart.
Chickpea flour
This Greek-style vegan frittata is made with chickpea flour. Chickpea flour is sometimes called garbanzo bean flour, gram flour or gram flour. It is made from ground chickpeas and is high in protein and gluten-free. It can be a great egg substitute in breakfast food. You can also make omelets and pancakes with it.
Serve your Frittata
You can serve this Greek Frittata for New Year’s Day, Easter, Mother’s Day, or anytime you have a little sadness that needs healing! I like to serve it with fried potatoes and fried vegetables. It’s great for breakfast, brunch, lunch and dinner.
Store any leftovers in an air-tight container in the refrigerator for up to five days.
Vegan Greek Frittata
Loaded with spinach, artichoke hearts, tofu feta, and olives, this vegetarian Greek frittata is the ultimate brunch dish.
Materials
For the Frittata
- 1 ½ the cup Chickpea flour
- 2 tablespoon Nutritional Scream
- 1 teaspoon yellow
- ½ teaspoon Onion powder
- ½ teaspoon garlic powder
- ½ teaspoon Sea salt
- ½ teaspoon Called Kala (black salt)
- ¼ teaspoon Bell pepper
- 1 ½ the cup the water
For filling
- 1 10-oz Package frozen chopped spinach defrosted and well drained
- 1 the cup Jarred artichoke hearts Drain and cut
- ½ the cup Tofu Feta
- ¼ the cup Kalamata olives to cut
- ¼ the cup Chopped fresh parsley
- ¼ the cup Sun dried tomatoes to cut
- 2 scallions to cut
- ½ teaspoon Dried oregano
- ½ teaspoon dried thyme
instructions
-
Preheat oven to 400° and lightly oil a tart pan, pie dish or springform pan.
-
Whisk together chickpea flour, nutritional yeast, turmeric, thyme, onion powder, garlic powder, salt, black cumin and black pepper. Whisk in the water and blend until smooth.
-
Fold in the filling ingredients and then pour the mixture into your prepared pan.
-
Bake for about 45 minutes, or until golden brown and an inserted toothpick comes out clean.
Calories: 121kcal
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