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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.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 240
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 375°F (because we’re not animals).
  2. In a bowl, whisk chickpea flour, water, turmeric, garlic powder, and black salt until smooth and lump-free.
  3. Fold in chopped greens, scallions, salt, and pepper. Let it sit for 5 minutes—like a diva marinating in self-worth.
  4. Heat olive oil in an oven-safe skillet. Pour in the batter. Sprinkle dollops of vegan goat cheese on top.
  5. Cook on stovetop over medium for 5 minutes, until the edges firm up like your post-breakup boundaries.
  6. 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).