Chickpea flour makes a vegan frittata that sets just like the egg version, with a savory, slightly nutty flavor. A splash of soured plant milk adds the tang of the buttermilk in the original idea.
The rye bread crust is the best part: it toasts under the filling and gives every slice a crisp, dark base. It's an easy brunch dish, and it's good cold the next day.
The original Princess Tofu blog published a scallion buttermilk frittata with a rye bread crust recipe back in 2014, and food sites still link to it. This is our own fully vegan version, written from scratch.
Ingredient notes and swaps
- Rye bread: sourdough or wholemeal.
- Spring onions: leeks, softened first.
- Dill: parsley or chives.
Tips for success
- Whisk the batter well to remove lumps of chickpea flour.
- Let it rest 10 minutes before slicing.
Variations
- Spanish: add sliced cooked potato and onion.
- Mediterranean: olives, peppers and basil.
Recipe
Spring Onion Frittata with a Rye Bread Crust
Prep15 min
Cook35 min
Total50 min
MakesServes 4 to 6
Ingredients
Crust
- 4 to 5 slices rye bread (about 200 g)
- 1 tbsp olive oil, plus extra for the pan
Frittata
- 240 ml (1 cup) unsweetened soy or oat milk
- 1 tbsp lemon juice
- 150 g (1⅓ cups) chickpea (gram) flour
- 120 ml (½ cup) water
- 2 tbsp nutritional yeast
- ½ tsp baking powder
- ½ tsp turmeric
- ½ tsp kala namak or fine salt
- Black pepper
- 1 bunch spring onions (about 8), sliced
- 100 g (3½ oz) baby spinach
- 2 tbsp chopped dill
Method
- Heat the oven to 190°C (375°F). Oil a 23 cm (9 in) ovenproof frying pan or cake tin.
- Line the base and sides with the rye bread, trimming to fit, and brush with oil. Bake for 8 minutes.
- Stir the lemon juice into the milk and leave for 5 minutes to make vegan buttermilk.
- Whisk the chickpea flour, water, buttermilk, nutritional yeast, baking powder, turmeric, salt and pepper into a smooth batter.
- Fold in the spring onions, spinach and dill.
- Pour into the bread case and bake for 25 to 30 minutes until set and golden.
- Cool for 10 minutes before slicing.
Notes
Storage: keeps 3 days in the fridge. Good cold in a lunchbox.
Add-ins: asparagus, peas or roasted peppers work well.
FAQ
Does it taste of chickpeas?
Very mildly once baked, especially with kala namak and herbs.
What is chickpea flour?
Flour made from ground chickpeas, also called gram or besan flour. Mixed with liquid and baked, it sets like egg.
Is rye bread vegan?
Most is, but some contain milk, butter or honey. Check the label.
Can I make it without the crust?
Yes. Bake the batter in an oiled, lined tin for the same time.