Description
This Colorful Vegan Frittata with Sourdough Crust features a crisp, tangy sourdough base layered with a protein-rich chickpea batter and vibrant vegetables. Perfect for healthy brunch inspiration or meal prep, it combines bell peppers, spinach, cherry tomatoes, and savory seasonings baked to golden perfection. Enjoy warm slices with fresh herbs or cold as a satisfying low carb vegan lunch idea.
Ingredients
Instructions
1. Preheat oven to 375°F (190°C).
2. Brush sourdough slices with olive oil and toast on a baking sheet for 6-8 minutes until firm and golden.
3. Arrange toasted slices in a cast-iron skillet, overlapping to form a crust and sprinkle with smoked paprika.
4. Heat olive oil in a pan over medium heat. Sauté onion for 2-3 minutes until translucent, then add garlic, bell peppers, and a pinch of salt. Cook 5-6 minutes until vegetables soften. Stir in spinach and cook until wilted. Remove from heat.
5. In a bowl, whisk chickpea flour, water, nutritional yeast, salt, pepper, and smoked paprika until smooth.
6. Fold the sautéed vegetables into the batter and pour evenly over the sourdough crust in the skillet.
7. Tap the skillet gently to release air bubbles and smooth the top with a spatula.
8. Bake in the preheated oven for 25-30 minutes until the edges are golden and a toothpick inserted in the center comes out clean.
9. Allow the frittata to cool for 10 minutes before slicing and serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: brunch
- Method: baking
- Cuisine: vegan
Nutrition
- Serving Size: 1 slice
Keywords: vegan frittata, sourdough crust, healthy brunch, plant based, chickpea flour, colorful vegetables, meal prep, gluten free