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Easy Vegan Frittatas

A delicious, and protein filled vegan breakfast
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast, Side Dish, Snack
Cuisine: American
Keyword: Plant-Based Breakfast, Vegan, Vegan Breakfast
Servings: 4 people


  • 1 cup chickpea flour
  • 8 oz tofu
  • 1.5 cups unsweetened plant-based milk
  • 1 tbsp nutritional yeast
  • 1/2 large onion sliced
  • 1 cup grape tomatoes halved
  • 1/4 cup sundried tomatoes julienned
  • 3 cups sliced crimini mushrooms sliced
  • 2 tsp salt
  • 1 tsp turmeric
  • 1 tbsp olive oil
  • 2 tbsp ground flaxseeds


  • Preheat oven to 375C.
  • In a small bowl, mix ground flaxseeds with five tablespoons of water and let sit for a few minutes.
  • Heat a cast iron pan over medium heat. Water fry onions and mushrooms.
  • Add remaining ingredients (except sundried tomatoes), into high speed blender and blend until smooth.
  • Remove half of the veggies in the pan for later use.
  • Add frittata mix to hot pan, top with remaining veggies, and place in the oven for 15 minutes.
  • Serve immediately with salsa, hot sauce, or ketchup!