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Chickpea flour frittata slice on a plate with a fork

Baked Chickpea Flour Frittata | Vegan Frittata Recipe

This baked chickpea flour frittata is the perfect dish for breakfast, brunch or even dinner! It's incredibly filling—high in both protein and fiber.
Course Breakfast, Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Calories 209kcal
Author Rachel


  • oven


  • 2 cups chickpea flour
  • 1 teaspoon baking powder
  • 2 tablespoons nutritional yeast
  • 1 teaspoon garlic powder
  • ½ teaspoon turmeric powder
  • ½ teaspoon ground paprika or smoked paprika
  • 1 teaspoon dried basil
  • ½ teaspoon dried dill
  • ¼ teaspoon kala namak black salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt
  • 350 g silken tofu omit for soy-free
  • 1 ½ cup water
  • 2 roma tomatoes 1 diced, 1 sliced into rounds for topping
  • 1 cup kale packed, shredded


  • Preheat the oven to 400°F (205°C).
  • In a large mixing bowl add everything but the tomatoes and kale. Mix until well combined.
  • Stir in the chopped kale and diced tomatoes. Pour into a greased 9-inch springform pan or baking dish. Spread out evenly, then top with slices of tomato.
  • Bake for 40 minutes or until a toothpick poked into the center comes out clean.
  • Allow to cool for 10 minutes before removing from the pan. Serve warm or cold.


Store leftovers in an airtight container in the refrigerator for up to 5 days.


Calories: 209kcal | Carbohydrates: 29g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Sodium: 205mg | Potassium: 603mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1386IU | Vitamin C: 16mg | Calcium: 100mg | Iron: 3mg