High-Protein Vegan Pasta Frittatas

Vegan Pasta Frittatas, with one on a napkin

5 from 6 votes

High-Protein Vegan Pasta Frittatas

Learn how to make high-protein vegan pasta frittatas! With 9g protein each, they are easy, egg-free, gluten-free, grain-free, and made in a muffin tin with chickpea pasta and a savory chickpea flour batter.

Course: Lunch

Cuisine: American

Keyword: chickpea flour, chickpea flour frittata, dairy-free, egg-free, egg-free frittata, gluten-free, grain-free, muffin tin, vegan frittata, vegan pasta frittata

Servings: frittatas

Author: Camilla

Ingredients

8 oz chickpea flour spaghetti (see notes for other options)
6.5 ounces chopped broccoli or cauliflower (about 2 cups)
1 1/3 cups chickpea flour
1/4 cup nutritional yeast flakes (can be omitted)
2 teaspoons dried Italian herbs
1 1/2 teaspoons garlic powder
3/4 teaspoon salt (more or less, to taste)
1 3/4 cups warm water
3 tablespoons olive oil (or replace with 3 tablespoons water)

US Customary - Metric

Instructions

Break the dry spaghetti in half. Cook according to package directions until al dente, adding the broccoli to the pot during the final minute of cooking. Drain and rinse under cold water until pasta and broccoli are cool.
Meanwhile, preheat the oven to 425F (215C). Spray 12 cups of a standard size muffin tin with nonstick cooking spray, or line with silicone baking cups.
In a large bowl, whisk together the chickpea flour, nutritional yeast flakes, Italian herbs, garlic powder, basil and salt. Gradually whisk in the warm water (gradually to avoid lumps), and then whisk in the olive oil. Stir in the spaghetti and broccoli.
Divide pasta mixture evenly between prepared cups, pouring any extra batter directly over each cup of pasta and broccoli.
Bake in the preheated oven for 18 to 23 minutes until set at the centers. If desired, brown tops under the broiler for about 1 minute.
Cool on a wire rack for 15 minutes before running a knife around the edges of the cups and removing. Serve warm or room temperature.

Notes

Pasta Options: Any variety of spaghetti can be used in place of the chickpea flour spaghetti. If you do not need the recipe to be gluten-free, use regular spaghetti or whole grain spaghetti. Other varieties of gluten-free pasta can also be used.

Storage: Store in an airtight container in the refrigerator for up to 5 days or the freezer for up to 6 months.

Nutrition