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Chickpea Frittata
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Chickpea Frittata

This vegan friendly frittata uses chickpea flour instead of eggs for a protein-rich breakfast that satisfies hunger. Mushrooms and spinach can be swapped out for bell peppers, kale, or zucchini.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Breakfast, brunch
Cuisine: American
Keyword: breakfast, brunch, gluten free, vegan, vegetarian
Servings: 4 meals
Calories: 332kcal
Author: Meal Prep on Fleek


  • 1 ¼ cups chickpea flour
  • 1/4 cup nutritional yeast
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt
  • 1 tsp Italian seasoning
  • 1/4 teaspoon garlic powder
  • 2 ½ cups water
  • 3 tablespoons olive oil + extra for greasing
  • 1 cup sliced cremini mushrooms
  • 2 cups fresh spinach

For Serving

  • 2 cups mandarin orange segments
  • 2 cups sliced kiwi


  • Heat oven to 350ºF. Grease an 8- or 9-inch round pie pan with 1/2 teaspoon olive oil. Heat 1 tablespoon olive oil over medium heat in a medium skillet. Add mushrooms and sauté 3 minutes. Add spinach and sauté 1-2 minutes until starting to wilt. Remove from heat.
  • In a large mixing bowl, whisk together chickpea flour, nutritional yeast, baking powder, salt, Italian seasoning, garlic, water and 2 tablespoons olive oil. Fold in half of the sautéed vegetables.
  • Pour into pan and top with remaining vegetables. Bake for 30-35 minutes. Allow to cool for 20 minutes at room temperature before slicing.
  • Slice frittata into 4 slices and place 1 slice in large compartments of 4 teal meal prep containers. Divide mandarins and kiwi between small compartments.


Macros include oranges and kiwi. 


Calories: 332kcal | Carbohydrates: 48g | Protein: 10g | Fat: 4g | Fiber: 7g