Mediterranean Frittata with Spinach and Feta Recipe
Mediterranean frittata with spinach and feta, but vegan—because brunch deserves drama without eggs.
Chickpea flour and plant-based milk whip into a golden, fluffy base that feels like sunshine in a skillet.
Spinach wilts beautifully, adding earthy bite and a pop of green glamour.
Tangy vegan feta sprinkles across, creamy and sassy enough to upstage dairy.
Herbs and spices dance together, transforming simple ingredients into pure Mediterranean chic.
Darling, this isn’t just breakfast—it’s an edible vacation to the coast.
Mediterranean Frittata with Spinach and Feta Recipe
A vegan Mediterranean frittata made with chickpea flour, spinach, and dairy-free feta—fluffy, savory, and packed with flavor.
Ingredients
Method
- Preheat oven to 375°F (190°C).
- In bowl, whisk chickpea flour, plant milk, nutritional yeast, baking powder, salt, and pepper until smooth.
- Heat olive oil in oven-safe skillet; sauté onion and garlic for 3 minutes.
- Add spinach; cook 2 minutes until wilted.
- Pour chickpea mixture over vegetables.
- Sprinkle vegan feta and oregano on top.
- Transfer skillet to oven; bake 25–30 minutes until golden and set.
- Garnish with parsley.
- Slice and serve warm.
Notes
Nutritional Values (per serving)
- Calories: 260
- Total Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 12g
Vitamins and Minerals (per serving)
- Vitamin A: 40%
- Vitamin C: 22%
- Iron: 15%
- Calcium: 12%
- Magnesium: 9%
Additional Notes/Tips
- Add sun-dried tomatoes for tangy richness.
- Use fresh dill instead of parsley for a flavor twist.
- Serve with crusty bread for brunch perfection.
- Leftovers reheat well in a skillet.
