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Chickpea & Veggie Vegan Frittata (or Omelet)

Updated: Jan 11, 2022

Use the recipe below or check out the Nutritional App to find other quick & easy breakfast ideas.

Inspired by: Rachel Ama

Yields: 4 servings

Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 25 mins


Crispy on the outside and moist in the inside, this protein-rich vegan omelet is completely alkaline and simply divine! Perfect for clearing out the fridge and filling up the body with nutrients it needs to start the day off right.


  • 1 cup chickpea flour

  • 1/2 to 1 cup sparkling mineral water (enough to create a pancake like batter)

  • Squeeze of fresh lime juice

  • 6 cherry tomatoes, chopped

  • 1 red bell pepper, chopped

  • 1/2 courgette (zucchini), chopped

  • 1 red onion, thinly sliced

  • Handful of fresh coriander (cilantro), chopped

  • Handful of fresh basil, chopped

  • 1 stick green onions (scallions), diced

  • Sea Salt to taste

  • Handful of mushrooms (cremini, baby bella, white, etc.), thinly sliced

  • 1 tsp coconut aminos

  • 1 red chili*, chopped

  • 2 tbsp grapeseed oil

* optional

**see app for approved foods & recipes


  1. Pour your chickpea flour into a large mixing bowl and gently fold in your sparkling mineral water a 1/4 cup at a time. Blend until mixture is nice and smoothly combined. Adding more or less water until it reaches the consistency of pancake batter.

  2. Stir in coconut aminos and set aside.

  3. In a large pan, heat 1 tbsp grapeseed oil over medium heat, toss in bell pepper, red onion, zucchini, and chili*, and sprinkle with sea salt. Sauté for 4-5 mins or until caramelized to your liking. Stir frequently to prevent sticking.

  4. While the veggies cook, mix chopped cherry tomatoes, basil, and cilantro into your chickpea flour mixture. Once veggies are finished caramelizing, remove from heat and stir them into you chickpea mixture as well. Add lime juice and stir until combined.

  5. Add remaining grapeseed oil to pan and cover bottom of the pan with mushroom slices. The pour the chickpea-veggie mixture over the mushrooms, spreading it out to get an even layer.

  6. Cover and let cook over low heat for five minutes or until the sides start to lift up from the pan. Flip the frittata over using large plate to cover the top of the pan. Slid the uncooked side of the frittata back onto the pan and cook of anther 3-4 minutes

  7. Slice into quarters and serve with fresh avocado, sliced tomatoes, bit of lime juice, and hot sauce (if your like that in the morning).


This video show one of my favorite vegan/alkaline youtubers. Although some of her recipes include none electric ingredients, it is quite simple to make the adjustments (as I have done in the recipe above). For example, because baking powder, lemons, parsley, and soy sauce are non-electric, they have been substituted for sparkling water, limes, basil, and coconut aminos! Regardless, I love her energy and creativity in the kitchen. This videos host three recipes--the 2nd of which we have include in this week's challenge. Hope you enjoy!


  • You can also cook this dish in the over and it will cook the same!

  • If flipping the entire frittata seems a little daunting, don't fret. Simply slice it into fours and flip it a quarter at a time. No sweat!

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