Description
This sourdough winter veggie frittata blends tangy sourdough discard with protein-rich chickpea flour and seasonal vegetables for a nourishing vegan breakfast or brunch. It’s gluten-free, packed with fiber and plant protein, and simple to prepare for busy mornings or cozy weekend gatherings.
Ingredients
Instructions
1. Preheat oven to 375°F (190°C) and grease an 8-inch oven-safe skillet with olive oil.
2. Toss winter vegetables with 1 tablespoon olive oil, salt, and pepper; roast on a baking sheet for 10-12 minutes until tender.
3. In a large bowl whisk chickpea flour, sourdough starter, plant milk, nutritional yeast, baking powder, salt, pepper, and herbs until smooth.
4. Fold the roasted vegetables, diced onion, and minced garlic into the batter until evenly distributed.
5. Pour mixture into the prepared skillet and smooth the top with a spatula.
6. Bake for 25-30 minutes until the edges are golden and the center is set.
7. Let cool for 10 minutes before slicing to allow the frittata to firm up for clean portions.
8. Serve warm with avocado toast, salad, or roasted potatoes; refrigerate leftovers in an airtight container for up to 3 days or freeze slices for future meals.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: breakfast
- Method: baking
- Cuisine: vegan
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 3
- Sodium: 300
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 4
- Protein: 8
- Cholesterol: 0
Keywords: sourdough, vegan breakfast, frittata, winter vegetables, healthy brunch, chickpea flour, gluten free, plant based, easy recipe, protein rich