Spring Greens and Goat Cheese Frittata Recipe
Look, just because we ditched eggs and goat cheese doesn’t mean we’re giving up brunch queen status. This vegan frittata delivers all the fluff, sass, and savory feels—without the clucking or bleating. It’s loaded with fresh spring greens that say “I eat plants and pay taxes,” plus a creamy dairy-free filling that doesn’t scream tofu, but whispers chic. Perfect for lazy Sundays, baby showers, or any day you need a meal that screams effort but takes less than your hair routine. You get brunch without the barnyard—and yes, it still pairs beautifully with mimosas and gossip.
Spring Greens and Goat Cheese Frittata Recipe
A fluffy, plant-based frittata packed with seasonal greens and vegan goat-style cheese. It’s creamy, herby, and totally eggless—but no one will know.
Ingredients
- 1 cup chickpea flour
- 1¼ cup water
- ½ tsp turmeric
- ½ tsp black salt for that eggy magic
- ½ tsp garlic powder
- 1 tbsp olive oil
- 1½ cup chopped spring greens spinach, chard, etc.
- ¼ cup scallions sliced
- ⅓ cup vegan goat cheese store-bought or homemade
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (because we’re not animals).
- In a bowl, whisk chickpea flour, water, turmeric, garlic powder, and black salt until smooth and lump-free.
- Fold in chopped greens, scallions, salt, and pepper. Let it sit for 5 minutes—like a diva marinating in self-worth.
- Heat olive oil in an oven-safe skillet. Pour in the batter. Sprinkle dollops of vegan goat cheese on top.
- Cook on stovetop over medium for 5 minutes, until the edges firm up like your post-breakup boundaries.
- Transfer skillet to oven. Bake 20 minutes or until golden and set. Cool slightly before slicing. Or don’t. You’re the boss.
Notes
Nutritional Values (Per Serving):
- Calories: 240
- Total Fat: 10g
- Saturated Fat: 1.3g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 12g
Vitamins & Minerals (Per Serving):
- Iron: 18%
- Vitamin A: 30%
- Vitamin K: 45%
- Folate: 22%
- Calcium: 12%
Flavor Tips & Boss-Level Hacks:
- Add sun-dried tomatoes or mushrooms if your pantry feels extra.
- Use kala namak (black salt) for the ultimate faux-egg flavor.
- Top with fresh herbs post-bake for that brunch bistro flair.
- Serve with toast, avocado, or both if you’re emotionally unstable (same).
- This frittata reheats like a dream. So make it once, eat it like you meal-prepped (even if you didn’t).
