Vegan Frittata with MUSHROOMS & SPINACH

Vegan Frittata with Mushrooms & Spinach Overview

This Vegan Frittata with Mushrooms & Spinach makes the perfect breakfast/brunch, being so filling. It’s also relatively quick and easy to make. All you need is chickpea flour, some veggies, spices, and water.

Chickpea flour (known also as besan, garbanzo bean or gram flour) is a great source of protein (about 20g per cup), fiber (10g per cup), minerals such as iron and magnesium, at the same time is low in carbs and calories. Adding spinach to this frittata will increase iron and fiber content, whereas mushrooms will top up your B vitamins intake along with other nutrients, such as selenium, potassium, and copper.

Start with preparing the filling of the vegan frittata – in this case, onion, mushroom, garlic, and spinach.

Vegan Frittata with Mushroom & Spinach

While mushrooms are cooking on a pan, make the dough by mixing dry ingredients together and adding some water. Smoked paprika here gives the cooked dough even more intense color and flavor.

Once ingredients are prepared for making the vegan frittata, pour them into a baking pan and bake until dough is cooked. Voila, your meal is ready!

This frittata is an incredibly delicious, hearty meal thanks to high protein content from chickpea flour. At the same time, it is surprisingly low in calories per serving, making it a perfectly nutritious diet meal. Enjoy this Vegan Frittata with Mushroom & Spinach on its own or with some fresh salad on the side for some extra fiber. Bon appetit!

Vegan Frittata with Mushroom & Spinach served on a plate

How to Serve Vegan Frittata with Mushrooms & Spinach

This Vegan Frittata with Mushrooms & Spinach is at its best when served warm. Don’t be shy to add more greens and veggies on the side for extra fiber and nutrition. Drizzle some sriracha sauce if you like it on a spicy side. 

Vegan Mushrooms & Spinach Frittata

This Vegan Frittata with Mushroom & Spinach makes the perfect breakfast/brunch being so filling and relatively quick and easy to make.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Breakfast, Main Course
Cuisine: Italian
Keyword: Gluten free, Vegan
Servings: 6
Calories: 166kcal


  • Baking dish


  • 1 tbsp coconut oil
  • 2 cloves of garlic minced
  • 1 onion chopped
  • 250 g mushrooms sliced
  • 2 medium tomatoes diced
  • 50 g spinach
  • 2 cups chickpea flour
  • 1-1 1/2 cups water
  • 1 tsp paprika (smoked, if available)
  • sea salt and black pepper to taste


  • Add coconut oil to a heated pan, throw in chopped onion and garlic. Let cook for 5 minutes.
  • Now sliced mushrooms can be added too, salt and pepper them and let their liquid evaporate (do not close the lid while cooking). Stir occasionally, let cook for 10 minutes
  • Meanwhile, prepare the chickpea dough in a separate bowl: add chickpea flour, spices (like paprika, I have also added cumin and a bit of chili powder). Start slowly adding water and stir until slight liquid consistency. Set aside.
  • To the cooking pan add sliced tomato, let simmer for another 5 minutes.
  • Turn off the stove, mix with spinach and transfer to a baking pan. 
  • Turn on the oven to 180 C. Cover mushroom mix in baking pan with the dough, spread evenly and place into the oven.
  • Bake for around 20-30 minutes until lightly crusted on top.
  • Slice up and serve warm. Bon appetite!

Nutrition Facts:

Nutrition Facts below consider a portion of Vegan Frittata with Mushrooms & Spinach:

Join our foodiez community

Subscribe today for healthy recipes, guides and motivation!