Egg-Free Asparagus & Kale Chickpea “Frittata”


Often adorned with omelets, scrambles and frittatas, spring brunch spreads aren’t the most vegan-friendly selections. We wanted to provide a plant-based option that also highlights one of the season’s best ingredients – asparagus. Chickpea flour stands in for eggs here, and provides a wonderfully savory, slightly custardy base that you can customize with your favorite herbs and vegetables.

Homemade Vegan Asparagus & Kale Chickpea “Frittata" on Plate |

Homemade Vegan Asparagus & Kale Chickpea “Frittata" on Plate |
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Egg-Free Asparagus & Kale Chickpea “Frittata”

Servings 6
Calories 216 kcal



  1. Preheat oven to 375 degrees F. Lightly grease 9-in pie dish with non-stick cooking spray or olive oil.
  2. Bring medium pot of salted water to boil and add asparagus; cook for 3 minutes, then add frozen kale and cook for an additional minute. Strain completely and set aside.
  3. In large bowl, whisk together chickpea flour and water until mostly smooth. Add soy milk, olive oil, nutritional yeast, salt, garlic powder, baking powder, black pepper, turmeric and paprika; whisk together until incorporated. Add asparagus and kale and stir to gently combine.
  4. Pour frittata mixture into prepared pie plate and bake for 45 minutes, or until a toothpick inserted in the middle comes out clean and surface of the frittata is slightly golden and cracked. Remove from oven and let sit for 10-15 minutes. Serve hot or at room temperature.

Recipe Notes

Get the ingredients you need to make this plant-powered recipe at!

Nutrition Facts
Egg-Free Asparagus & Kale Chickpea “Frittata”
Amount Per Serving (1 g)
Calories 216 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g5%
Sodium 352mg15%
Potassium 590mg17%
Carbohydrates 26g9%
Fiber 6g24%
Sugar 5g6%
Protein 12g24%
Vitamin A 1494IU30%
Vitamin C 16mg19%
Calcium 70mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.