These whole-food, vegan frittatas taste amazing! Not only do they look like egg-based frittatas – they taste even better!

Recently, my husband and I were hosting friends for a long weekend. While our friends are not vegan, I didn’t want to pass up an ideal opportunity to wow them with how easy and delicious a whole-food, plant-based lifestyle can be. I decided to let them keep their bacon and instead, I switched out their eggs. I felt going straight for the bacon might have been too aggressive  : )

I settled on making frittatas because they can be tailored to each guest’s preferences.  If you make individual, muffin sized eggless treats, your guests can add-in whatever they fancy – like an omelet station at a restaurant.  Simply prep your muffin tins, pour in the batter, set out little bowls with options your guests can choose from, and ta-dah… bespoke eggless frittatas.

Vegetable Frittatas

Vegan frittatas tailored to each individual's preferences
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Breakfast
Cuisine: Italian
Keyword: breakfast, Brunch, dairy-free, frittata, melon, oil-free, dairy-free, gluten-free, vegan, summer, salad, mini, vegetable
Servings: 12 mini-frittatas
Calories: 118kcal


  • Muffin tin
  • Cooling rach



  • 1 ¾ cup garbanzo bean flour
  • ¼ cup nutritional yeast
  • 1 tsp baking powder
  • 1 tsp garlic powder or minced
  • 1 tsp salt
  • 2 ¼ cup water

Options for Add-ins

  • 1 cup corn fresh or frozen
  • ¼ cup basil fresh and chopped
  • ½ cup spinach
  • 1 jalapeno seeds removed and chopped
  • ½ cup tomatoes diced
  • cup onions diced
  • 1 cup vegan cheese


  • Preheat oven to 350 degrees Fahrenheit.
    In a large bowl, mix the dry ingredients together – flour, yeast, baking powder, garlic powder, dried basil.  Whisk in the water. Fold in the vegetables – for example corn, tomatoes, jalapeno, onion, spinach.
    Add batter to greased muffin tin – should make 12 mini-frittatas.  The frittatas can be tricky
    to get out, so make sure you grease the entire muffin tin.
    Cook for approximately 30-35 minutes or until a toothpick inserted in the middle comes out clean. 
    Remove from oven and let cool for 10 min. in the muffin tin.  Remove frittatas and place on a cooling rack.

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