Vegan Frittata with Potato, Spinach & Tomato

Vegan Frittata with Potato, Spinach & Tomato

This vegan potato frittata is quick and simple and makes a great breakfast, brunch or lunch. The kala namak and nutritional yeast create traditional frittata flavour.

Want more vegan recipes? Try 3 issues of Vegan Food & Living magazine for just £3!

The following recipe is perfect for a filling savoury breakfast or a light lunch with its fragrant tomatoey flavours and nutrients from the addition of spinach.

What is frittata?

Frittata is a dish that comes from Italy. Traditionally, it is egg-based and has additional ingredients like meats and cheeses.

This vegan version perfectly replicates the cheesy flavours of a traditional frittata with the use of nutritional yeast.

The dish is similar to an omelette, being fried, which is where the name comes from. The difference between the two is the way the eggs are whisked.

With an omelette, they’re whisked until blended, but the frittata is whisked vigorously to create a thicker consistency. In this vegan recipe, we’re using a potato to create that thick texture.

What is nutritional yeast?

Nutritional yeast is a yeast that appears in both powder and flake form.

It has a cheesy taste and is often used in plant-based recipes as an alternative to cheese.

Its name comes from its healthy nutritional content. Nutritional yeast has all of the essential amino acids, so it’s a complete protein.

What is kala namak?

Kala Namak is a volcanic rock salt from India. The salt is pink and has a sulphurous taste, which is reminiscent of egg – perfect for flavouring this dairy-free frittata.

It’s used as a condiment in Indian cuisine for flavouring a variety of foods.

Total Time: 35 minutes

Prep Time: 10 minutes

Cook Time: 25 minutes

Calories: 108

Servings: 6

Rating:  

Total Time: 35 minutes

Calories: 108

Servings: 6

Ingredients

Method

Ingredients

(Servings: 6)

  • 0.16666666666667 0.16666666666667 potato, cubed
  • 40 40 ml water
  • 16.666666666667 16.666666666667 g gram flour
  • 1/4 tsp kala namak
  • 0.16666666666667 0.16666666666667 tbsp nutritional yeast
  • 0.16666666666667 0.16666666666667 tbsp vegetable oil
  • 8.3333333333333 8.3333333333333 g spinach
  • 0.16666666666667 0.16666666666667 sliced tomato

Method

  1. Add the potato to a pan of water and bring to a boil for 10-12 minutes until the potato is cooked.
  2. Then add the gram flour, water, kala namak and nutritional yeast to a bowl and whisk together until smooth.
  3. Heat the oil in a non-stick frying pan over medium heat, add the potato and spinach and cook for 2-3 minutes until the spinach has wilted.
  4. Then pour in the gram flour batter and allow to cook for 4-5 minutes until the batter is nearly set.
  5. Place the sliced tomato on top and grill for 2-3 minutes, until the frittata has cooked through.
  6. Slice into 6 to serve.

Each 125g serving provides:

2.9g Fat, 0.2g Saturates, 16g Carbohydrate, 1.4g Sugars, 3g Fibre, 5.1g Protein, 0.004g Salt.

 

Want to start your day off well? Check out these filling vegan breakfast ideas!

Written by

Vegan Food & Living

Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 75 tasty recipes, plus informative features.

We use cookies to give you a better experience on veganfoodandliving.com. By continuing to use our site, you are agreeing to the use of cookies as set in our Cookie Policy.

OK, got it