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).