Mushroom Spinach & Feta Frittata

Looking for new exciting vegan breakfast ideas! Well look no further. This vegan frittata is full of fresh flavors that will brighten up any day.

I've been using chickpea flour to make Easy Vegan Omelettes and Chickpea Frittata's for years. They are one of the things I make most for breakfast. They are incredible easy to make and you can customize them with just about any filling you like. I wanted to make something with tons of flavor bright and fresh flavors so I decided to use a combination of mushrooms, cherry tomatoes, spinach, basil and vegan feta cheese! I used the Violife brand of vegan feta cheese. In my opinion it taste more like a mild goat cheese than actual feta, which I really like. It has a great crumbly yet creamy consistency that goes great in this frittata. Make sure you checkout My Favorite Vegan Dairy Alternatives to see my favorite vegan cheese

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The Ingredients

For the frittata

• 2-1/2 cups of chickpea/garbanzo flour

• 1/4 tsp of turmeric powder

• 1 tbs of onion powder

• 1 tsp of garlic powder

• 3 tbs of nutritional yeast

• 1/2 tbs of baking powder

• 1/2 tsp of salt

• 3 cups of water

The Filling

• 2 cups of sliced mushrooms (I used baby portobello mushrooms)

• 1 8 oz package of baby spinach

• 1 cup of cherry tomatoes sliced

• 1 half of Violife vegan feta cheese broken into crumbles

• 3 tbs of extra virgin olive oil

• 1 tbs of fresh basil chopped

• salt and pepper to taste

Instructions

1. Pre heat oven to 350*

2. Add the chickpea flour and water to a medium size bowl

3. Add in the seasonings and baking powder, stir and set aside.

4. Next place a skillet over medium heat and add in the 3 tbs of oil.

5. Add in the mushrooms and cook for about 5-6 minutes while stirring. Next add in the spinach and cook until wilted.

6. Once the mushroom and spinach is done remove them from the pan making sure to drain off any liquid.

7. Add a little more than half of the mushrooms and spinach to the frittata mixture and stir well. Reserve the remaining spinach and mushrooms for the top of your frittata.

8. Next add in the cherry tomatoes and basil. Make sure to save a little for the top!

9. Top with the vegan feta crumble and remaining spinach, mushrooms and tomatoes

10. Pour the mixture into a greased 9 or 10 inch baking dish.

11. Bake in the oven for about 25 minutes.

12. Remove from oven and let rest for in the pan for an additional 10-15 minutes before serving.
    

This is a great dish to make ahead of time! You can mix together the frittata mixture and toppings and add them to your baking dish then refrigerate it over night!