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a slice of frittata on a white plate with extra roasted veggies on a white surface. the rest of the frittata in the skillet is in the background.

Summer’s End Vegan Frittata

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  • Author: Meatless Makeovers
  • 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

Scale

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

  1. Preheat the oven to 400°F.
  2. Prepare the vegetables as instructed above.
  3. Place the vegetables to be roasted on a baking sheet that has been coated with the olive oil.
  4. Roast for 15-20 minutes. Turn the squash and eggplant once halfway through.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Top with the excess veggies and fresh herbs.
  10. Serve immediately and enjoy!
  11. Leftovers can be stored in an airtight container for up to 5 days.

Equipment

Keywords: Vegan Summer Frittata

Find it online: https://www.meatlessmakeovers.com/summers-end-vegan-frittata/