Plant-Based Frittata

Plant-Based Frittata

We make this plant-based frittata whenever we want something that feels proper impressive but is honestly pretty straightforward to pull together. Roasted tenderstem broccoli, brussels sprouts, cauliflower and red pepper all packed into a golden, set slice that's hearty enough to keep you going all morning. The textures are brilliant, crispy veg edges meeting that soft, eggy-style centre, and it works just as well for a lazy weekend brunch as it does for meal prep on a Sunday. Honestly, once you've made this you'll wonder why you didn't try a plant-based frittata sooner. Get it in the oven tonight.

Cook: 50 min
Serves 6

Before You Start

  • Preheat oven to 200°C
  • Large baking sheet
  • Large mixing bowl
  • Medium non-stick high-sided frying pan
  • Whisk
  • Spatula
  • Dinner plate

Ingredients

  • 3 tbsp olive oil
  • 1 tbsp sea salt
  • 1 medium red onion
  • 1 garlic clove
  • 1 red chilli
  • 175g plain flour
  • 175ml water
  • 100g tenderstem broccoli
  • 100g Brussels sprouts
  • 100g cauliflower
  • 1 red bell pepper
  • 100g baby spinach
  • Juice of 1 lemon

Method

1

First, prep your roast vegetables

  • Trim the tenderstem broccoli, brussel sprouts and cauliflower and cut into bite sized pieces
  • Cut the red pepper in half, remove the stem and seeds and cut into bite sized chunks
  • Spread the broccoli, brussel sprouts, cauliflower and red pepper over the baking sheet and put the sheet in the oven for 20 minutes
2

Fry your onion, garlic and chilli

  • Peel and finely slice the red onion and garlic
  • Rip the stem from the chilli, cut it in half lengthways, remove the seeds and finely chop
  • Warm 2 tbsp olive oil in the frying pan over medium heat, add the onions and sweat them down for 5-6 minutes until translucent
  • Add the garlic and the chilli to the pan and cook them with the onions for a further 2-3 minutes
  • Remove from the heat and set to one side
3

Prepare your batter

  • Put the gram flour and salt in a large bowl and gradually add the water, whisking constantly until you have a smooth batter (you may not need all the 175ml water)
  • Put all the cooked vegetables, including the onions, in the bowl and carefully fold them into a batter with a wooden spoon
4

Cook the frittata mix

  • Warm 1 tbsp olive oil in a medium, non-stick high-sided frying pan, over a low to medium heat
  • Pour in the batter and gently fry for 10-12 minutes, using a spatula to gently loosen around the edges and prevent sticking
  • Take the pan off the heat, place a dinner plate on top of the frying pan and carefully flip the pan to remove the frittata
  • Gently slide the frittata back into the pan, so the cooked side is facing upwards, and cook for a further 10-12 minutes until the edges of the frittata are golden and crispy
5

Serve and enjoy

  • Carefully slide the frittata out of the pan, cut it into 6 slices (like a pizza) and serve immediately with a side of baby leaf spinach salad
  • Squeeze over the lemon juice to dress the salad

Tips & Variations

  • Swap the veg: We love this combo but it works with whatever you've got knocking around. Courgette, cherry tomatoes or spinach all do the job brilliantly. Just make sure anything watery gets a good roast first.
  • Make it spicy: If you like a bit more heat, don't be shy with the chilli. Henry always adds an extra pinch of chilli flakes on top before it goes in the oven for a little crust of heat.
  • Serve it cold: This is genuinely one of those recipes that's just as good the next day straight from the fridge. Slice it up and take it to work, it holds together really well and the flavours deepen overnight.

Why This Works

The trick is roasting the veg first before it all goes in together. That extra step builds real depth and stops everything going soggy, which is the enemy of a good frittata. The combination of softened onion, garlic and chilli underneath all those caramelised vegetables is what really ties it together and gives it that savoury kick you want.