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VegNews.HashBrownFrittata

Hash Brown-Crusted Vegan Fritatta

This breakfast frittata is rich in protein, easy to make, and delicious atop a bed of mixed greens.

Serves: 4
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Chickpea flour is the secret ingredient in this tasty, savory baked breakfast dish from Jackie Sobon’s cookbook Vegan Yack Attack’s Plant-Based Meal Prep. Top it off with a dollop of dairy-free sour cream, hot sauce, and luscious slices of fresh avocado for a craveworthy brunch.

What you need:

1 tablespoon sunflower oil, divided
8 ounces frozen shredded potato hash browns
⅛ teaspoon salt
¼ teaspoon black pepper, divided
2 cups sliced bell peppers, assorted colors
1 cup sliced yellow onion
1 cup chickpea flour
⅓ cup nutritional yeast
2 tablespoons cornstarch
2 teaspoons black salt
1 teaspoon onion powder
½ teaspoon baking powder
¼ teaspoon turmeric
1¾ cups hot vegetable broth
1 (15-ounce) can black beans, drained and rinsed

What you do:

  1. In a 9-inch cast iron skillet or oven-safe pan over medium heat, warm 2 teaspoons oil. Add hash browns, pressing gently to flatten into an even layer. Cook until there is some browning on first side, about 6 minutes, sprinkling salt and 1/8 teaspoon pepper over top while cooking. Carefully flip hash browns onto a plate and set aside. Preheat oven to 375 degrees.
  2. To skillet, add remaining 1 teaspoon oil, bell peppers, and onion, and cook, stirring occasionally, until onions are nearly translucent, about 5 minutes, then remove from pan and set aside. While peppers and onions are cooking, in a large bowl, whisk together chickpea flour, nutritional yeast, cornstarch, black salt, onion powder, baking powder, and turmeric. Pour hot vegetable broth into chickpea flour mixture and whisk until combined.
  3. Into skillet, place hash brown patty uncooked side down, and top with black beans and pepper-onion mixture. Whisk chickpea mixture to recombine and pour over top. Place skillet in oven and bake for 35 minutes, or until top is slightly firm. 
  4. Remove skillet from oven and let cool on a rack for 15 minutes before serving.

Photo credit: Jackie Sobon

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