It’s hard to believe that summer is quickly coming to a close. However, this Summer’s End Vegan Frittata will help to make that transition a little bit easier and it definitely makes use of ALL of the incredible vegetables that are available right now.
Brunch Time!
Brunch is probably the meal we enjoy more than anything else. I mean what’s better than sleeping in late and maybe even having a cocktail alongside delicious food?!
This vegan frittata is the ultimate brunch meal. It’s packed with nutritious veggies and has oodles of protein thanks to the tofu and chickpea flour batter. You will surely be FULL after this delightful meal!
Vegetable Bounty
Vegetables are abundant this time of year. There really is no shortage of combinations that would be incredible in this easy egg free frittata, so feel free to go wild! But here is one combo that we have found to be truly delicious…
- Tomato
- Yellow Squash
- Eggplant
- Swiss Chard
Additionally, we also added lots of fresh herbs, as well as onion and garlic. This is one flavorful plant-based meal!
Summer’s End Vegan Frittata Steps:
One way to bring out all of the savory vegetable flavors is roasting them first. Plus, it doesn’t get any easier that simply chopping and throwing everything together on one sheet pan! Just be sure to cut the eggplant and yellow squash small enough so they cook as quickly as the cherry tomatoes do, about a quarter inch thick.
- While the vegetables are roasting, the vegan batter can be made in a high speed blender as well as the quick sauté of the swiss chard, onions, and garlic. We opted to use spring onions but any onion will do.
- Finally, the last step is to simply combine everything in an oven-safe skillet and cook until the frittata has a nice golden brown color on top. Additionally, we choose to reserve some of the roasted tomatoes and a little of the swiss chard sauté to garnish on top. It just seems to make this Summer’s End Vegan Frittata even more special and perfect for serving for brunch or for any other meal.
A Delicious Vegetable Frittata
Go ahead, make use of ALL the veggies this time of year has to offer! This Summer’s End Vegan Frittata lets the vegetables do the talking and they deserve it. Hope you are relishing the last of the summer too. Happy cooking!
Summer’s End Vegan Frittata
- Prep Time: 10 min.
- Cook Time: 40 min.
- Total Time: 50 min.
- Yield: 6 servings 1x
- Category: Breakfast/Brunch
- Method: Blend, Sauté, Bake
- Cuisine: Italian
- Diet: Vegan
Description
A hearty plant-based tofu and chickpea flour frittata that includes summer’s bounty: tomatoes, yellow squash, eggplant, and Swiss chard. Delish!!
Ingredients
Batter:
- 1 ½ Cup Garbanzo Bean Flour
- 1 ½ Cup Dairy Free Milk
- 1 15 oz. Package Tofu (Drained and Pressed)
- 1/3 Cup Nutritional Yeast
- 1 tsp Garlic Powder
- ½ tsp Black Pepper
- ½ tsp Salt
- ¼ tsp Pink Peppercorn (optional)
- 1 Clove Garlic
Vegetables for Roasting:
- 1 Cup Cherry Tomatoes (A mixture of some left whole and some cut in half)
- 1 Small Eggplant (Chopped Small)
- 1 Small Yellow Squash (Chopped Small)
- 1 Tbsp Olive Oil
Swiss Chard Sauté:
- 1 Tbsp Olive Oil
- 3 Spring Onions (Chopped)
- 1 Clove Garlic (Minced)
- 1 Bunch Swiss Chard (Stems Chopped Fine, Leaves Chopped Rough)
- 1 tsp. Fresh Thyme (Stems removed)
- 1 tsp. Fresh Oregano (Stems removed)
Instructions
- Preheat the oven to 400°F.
- Prepare the vegetables as instructed above.
- Place the vegetables to be roasted on a baking sheet that has been coated with the olive oil.
- Roast for 15-20 minutes. Turn the squash and eggplant once halfway through.
- While the vegetables are roasting, make the batter. Place all of the batter ingredients in a high speed blender. Blend on high until it is completely smooth and set aside.
- In a frying pan, with 1 more Tbsp of olive oil, sauté the onions, garlic, and Swiss chard stems until the onions are fragrant. Then, add the Swiss chard leaves and continue to cook (stirring continuously) until the leaves have wilted. Set aside.
- In a pie dish coated with a thin layer of oil, layer the batter, sautéed vegetables and roasted vegetables until full. Leave some of the sauté and the whole roasted tomatoes for topping, if desired.
- Bake the frittata at 400°F for 30-40 minutes or until cooked throughout and nicely browned. A toothpick should come out cleanly when inserted.
- Top with the excess veggies and fresh herbs.
- Serve immediately and enjoy!
- Leftovers can be stored in an airtight container for up to 5 days.
Keywords: Vegan Summer Frittata
Also, if you are looking for a cocktail to serve alongside this vegan frittata, check out some of these fun adult drinks!
-
Key Lime Fizz
-
Blood Orange Sunrise Mimosa
-
Blackberry Hibiscus Mojito
-
Prickly Pear Prosecco Spritzer
-
Pear and Ginger Champagne Cocktail
-
Blueberry Kombucha Cocktail or Mocktail
Last but not least, to give credit where credit is due, if you aren’t familiar with the song Summer’s End by John Prine, you should definitely check it out. I have been humming it in my head the whole time while writing this post! So good!!! It’s from his album The Tree of Forgiveness.
*Update: Sadly John Prine passed away on 4/7/2020 due to complications from COVID-19. However, he will never be forgotten. Don’t forget to check out all of his amazing albums!
