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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.
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!
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.
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