Description
A warm and tangy vegan frittata made with sourdough starter, protein-rich chickpea flour, and colorful winter vegetables for a comforting and wholesome breakfast or brunch.
Ingredients
Instructions
1. Preheat oven to 375°F (190°C) and lightly grease a 10-inch cast-iron skillet with olive oil.
2. Chop kale, sweet potato, mushrooms, and bell peppers into bite-size pieces and toss with oil, salt, and pepper in the skillet.
3. Roast vegetables for 10–15 minutes until tender and slightly caramelized.
4. In a mixing bowl whisk together chickpea flour (or blended silken tofu), sourdough starter, water or plant milk, nutritional yeast, baking powder, garlic powder, smoked paprika, salt, and pepper until smooth.
5. Pour the batter over roasted vegetables in the skillet and gently stir to distribute evenly.
6. Bake in the oven for 25–30 minutes until the top is golden, puffed, and firm to the touch.
7. Allow the frittata to rest for 10 minutes before slicing into wedges and serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: breakfast
- Method: bake
- Cuisine: vegan
Nutrition
- Serving Size: 1 wedge
Keywords: sourdough winter veggie frittata, easy vegan breakfast recipe, vegan frittata with vegetables, protein-rich vegan meal, healthy brunch ideas, simple vegan gluten free recipes