High Protein Vegan Frittata

Fuelled by Macros
Sep 15
2 min read

Anything that can be prepped in one pan and portioned out to save me time and money across the week is always a win with me. I do love a frittata, either as a light lunch served with salad in the summer or as the colder mornings draw in, a warming breakfast to set me up for the day. There are many vegan frittata recipes out there on the internet but over the years I have perfected this high protein vegan frittata recipe to work as the perfect base... a starting point to vary the vegetables you want to throw in (last night's leftovers for example!) or the seasonings you want to use. Mixed herbs are nice and summery but for winter warmers I like to add spice.

The recipe below is set to serve two, in order to get maximal protein in a portion. However, if you want to split it into 4 servings you could, just make sure it's padded out with another decent protein source.

Serves 2

High Protein Vegan Frittata Ingredients

125g chickpea flour (gram flour)
325ml water at room temperature
1 courgette (approx 140g), thinly sliced or grated
1 small onion, thinly sliced or chopped small
20g shelled hemp seeds
Kala namak (black salt)
Pepper

Method

In a bowl, whisk together the chickpea flour and 325ml room temperature water. If you need to, sieve the mixture to ensure there are no lumps of flour.
Set aside this mixture to rest. Overnight is ideal but around 1 hour will do if you're hungry!
Preheat your oven to 200°C/180°C fan and line a small baking tray (pan) with greaseproof paper. I always find scrunching the paper into a ball before pressing it into the tin makes this process far easier.
Add the courgette and onion to the chickpea flour batter along with the oil and a generous pinch of kala namak (black salt). You can use regular salt if you want to but Himalayan black salt has a sulphuric flavour which makes the frittata have a nice, slightly eggy flavour! Of course if you want, at this point you could add herbs or spices of your choice to keep things varied and to your taste, but simply with salt is just. as delicious!
Pour the mixture onto the prepared baking tray and level it out with a spatula.
Sprinkle the shelled hemp seeds on top and sprinkle with black pepper.
Bake in the oven for 40 minutes, or until the top is golden.
Remove from the oven and allow to cool completely before slicing. This is important. toallow. themixture to fully set. If you try to slice and serve the frittata too soon it will be an ooey-gooey mess!

I serve the frittata with a generous helping of greens to bring the protein value of the entire meal over 20g protein. I also add sauerkraut for gut-boosting benefits.