Beautiful and sunny mornings call for a delicious and nutritious breakfast to start the day off right! And what better way to do that than with a savory and filling frittata? Today, we’re going to share two of our favorite frittata recipes that are guaranteed to please your taste buds and keep you full until lunchtime.
First up, we have a Chickpea Flour Frittata that is vegan, eggless, and oh-so-delicious. The base of this frittata is made with chickpea flour, which is high in protein and fiber, making it a healthy and filling option for breakfast or brunch.
To start, preheat your oven to 350°F. In a bowl, mix together 1 cup of chickpea flour, 1/4 cup of nutritional yeast, 1/2 teaspoon of baking powder, 1/2 teaspoon of salt, and 1/4 teaspoon of turmeric. Whisk in 1 cup of water until the batter is smooth and free of lumps.
In a 10-inch skillet, heat up 2 tablespoons of olive oil over medium heat. Add 1 diced onion, 1 diced bell pepper, and 1 cup of sliced mushrooms. Sauté for 5-7 minutes until the vegetables start to soften.
Pour the chickpea flour batter over the vegetables and cook for 5-7 minutes until the edges start to set. Transfer the skillet to the oven and bake for 20-25 minutes until the frittata is golden and set.
To serve, slice the frittata into wedges and top with fresh herbs or hot sauce if desired. This frittata is perfect for meal prep as it can be made ahead of time and enjoyed throughout the week as an easy breakfast or lunch option.
For our second frittata recipe, we have a delicious and loaded Vegetable Frittata that is packed with colorful veggies and hearty potatoes.
Start by preheating your oven to 375°F. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add 1 diced onion and 2 cloves of minced garlic and sauté for 2-3 minutes until the onion is translucent.
Add 1 diced sweet potato and 1 diced zucchini to the skillet and continue to sauté for another 5-7 minutes until the vegetables start to soften. Add 1 diced red bell pepper and 2 cups of baby spinach and cook for an additional 2-3 minutes until the spinach is wilted.
In a bowl, whisk together 8 eggs, 1/4 cup of milk, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Pour the egg mixture over the vegetables in the skillet and cook for 3-4 minutes until the eggs start to set around the edges.
Transfer the skillet to the oven and bake for 20-25 minutes until the eggs are cooked through and the top of the frittata is golden brown.
To serve, sprinkle with chopped fresh herbs or grated Parmesan cheese. This Vegetable Frittata is a great way to use up any leftover vegetables in your fridge and is perfect for a weekend brunch or a weekday breakfast on-the-go.
We hope you enjoy these two delicious frittata recipes as much as we do! They are both easy to make, nutritious, and filling, making them the perfect breakfast or brunch option for any day of the week.
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