Vegan Frittata with Purple Potatoes



Cheesy frittata without eggs or dairy? Believe it! Check out this delicious vegan frittata recipe featuring purple potatoes.

Recipe serves: 4

Prep time: 10 mins

Cooking time: 10 mins

1 pack Violife Just Like Cheddar shreds (or similar)

5 oz chickpea flour

3 medium zucchinis, grated

17 oz (purple) potatoes in thin slices

1 cup onion or shallot, thinly sliced

¼ tsp baking powder

2 cups water

½ cup fresh parsley, chopped

3 tbsp olive oil (1 in mix, 1 in pan, 1 on top 5 min before done)

½ tsp turmeric

1/8 tsp cayenne pepper

½ tsp freshly ground black pepper

¼ tsp sea salt

thyme sprigs, to serve

  • Preheat oven to 400° F.
  • Place 1 tbsp of olive oil in cast iron pan.
  • In a large mixing bowl, combine chickpea flour, baking powder, turmeric, cayenne pepper. Season with salt and black pepper and stir.
  • Add water, ½ pack of Violife Just Like Cheddar shreds and whisk until no lumps remain.
  • Add 1 tbsp olive oil and let the batter rest while you chop veggies.
  • In a frying pan shallow fry the onion with the potatoes and add the zucchini and the parsley.
  • Pour batter on top of the veggies and place in the oven for 10 minutes on grill.
  • Sprinkle with remaining Violife Just Like Cheddar shreds and thyme to serve.

Want more vegan breakfast recipes like this? Sign up to Veganuary to have them sent straight to your inbox. We’ll also send you meal plans, nutrition planners, our celebrity cookbook and more. The best part? It’s 100% free!

Thinking of trying vegan?

Veganuary inspires and supports people all over the world to try vegan for January and beyond. Millions of people have already taken part.
Will you join them?