Spring Herb Vegan Frittata

Discovering the Perfect Spring Brunch

My Favorite is Spring Herb Vegan Frittata and I remember the first time I set out to make a vegan frittata. It was early spring, and the farmers’ market was brimming with vibrant greens and fresh herbs. The smell of fresh leeks, asparagus, and parsley filled the air as I wandered through the stalls, looking for inspiration for a light, healthy brunch. I wanted to create something that felt like a celebration of the season—something fresh, bright, and nourishing. That’s when I thought of making a Spring Herb Vegan Frittata.

A Vegan Twist on Tradition

Traditional frittatas are made with eggs, but I knew chickpea flour would be the perfect vegan substitute. I’ve always loved how it turns creamy when mixed with water, almost like magic. As I blended it with fresh herbs like tarragon, dill, and basil, the aroma filled my kitchen, and I knew I was onto something special. Adding miso paste and Dijon mustard gave the filling a depth of flavor that made this dish feel both comforting and exciting.

Bringing Fresh Herbs to Life

Once the vegetables—sautéed leeks, asparagus, spinach, and scallions—were mixed with the herb-filled chickpea batter, I poured everything into my favorite cast iron skillet. The vibrant greens against the golden batter looked beautiful, and I couldn’t help but smile. As it baked, my kitchen filled with the smell of fresh herbs and roasted vegetables. When I pulled it out of the oven, it was golden brown on top, with hints of green from the herbs and asparagus poking through.

A Dish to Share

When I finally cut into the frittata, it was light and fluffy, packed with the flavors of spring. I served it with fresh tomato slices and a leafy green salad on the side. It was the perfect brunch for a sunny day, and I knew this was a recipe I’d come back to again and again. There’s something about sharing a dish like this with friends or family that makes it even more special—it’s a simple, healthy meal that feels like a little slice of spring on a plate.

Chef’s Notes-Spring Herb Vegan Frittata

• Make sure to blend the chickpea flour mixture until it’s completely smooth. Any lumps can affect the texture of the frittata, making it dense.
• You can prepare the vegetable and herb mixture a day in advance and store it in the fridge. This will save you time on busy mornings or before brunch.
• Feel free to adjust the herb mix based on what’s in season or what you have on hand. Dill and tarragon bring a fresh taste, but if you’re missing some herbs, just use more of another.
• A cast iron skillet works best for an even bake and browning, but a regular oven-safe pan will also do the job. Be sure to oil it well to prevent sticking.
• To get a golden-brown top, keep an eye on the broiler, as chickpea flour can brown quickly. You want a nice crisp finish without burning.
• Pair this vegan frittata with a light green salad or roasted vegetables for a complete meal that feels both fresh and filling.
• If you have leftovers, gently reheat in the oven at 300°F for 10-15 minutes to retain the texture. Microwaving may soften the frittata too much.
• The turmeric is optional but adds a vibrant color. You can skip it if you’re not a fan of the flavor or color.

FAQ-Spring Herb Vegan Frittata

Can I make this frittata without chickpea flour?

Yes, but chickpea flour provides structure and protein in this vegan version. You could substitute it with a combination of all-purpose flour and silken tofu, though the texture will differ slightly.

How long can I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to three days. For best results, reheat in the oven rather than the microwave.

What can I use instead of psyllium husk powder?

Ground flaxseeds or chia seeds work well as a binding agent in place of psyllium husk powder. Use the same measurement.

Can I make this recipe ahead of time?

Yes! You can prepare the vegetable and herb mix a day in advance. You can also bake the frittata ahead of time and simply reheat it in the oven before serving.

Is this recipe freezer-friendly?

Yes, you can freeze the frittata for up to a month. Slice it into individual portions, wrap them tightly in plastic wrap or foil, and store in a freezer bag. Reheat in the oven or microwave before serving.