This hearty, flavor-packed frittata is everything you want in a delicious, plant-based meal — satisfying, savory, and loaded with protein! Tofu and chickpea flour create an eggy texture, while tender baby potatoes, artichokes, and fresh herbs balance creaminess and bite. A dash of turmeric, garlic, and kala namak (optional) gives it that classic, cozy frittata flavor. Whip it up, slice it, and you’ve got a warm, protein-rich meal ready to reheat and enjoy all week long!
Yields4 ServingsPrep Time15 minsCook Time35 minsTotal Time50 mins
Ingredients
1 ½cupsbaby potatoes (par-cooked, sliced into 1/4-inch rounds (about 4–5 potatoes, depending on the size))
14oztofu (medium-firm or firm, drained)
1cupchickpea flour
1 ¼cupsplant-based milk (plain, unsweetened; or water)
1tsporganic apple cider vinegar
1tspground turmeric
2tspgarlic powder
2tsponion powder
2tbspnutritional yeast
¼tspground black pepper (optional)
½tspkala namak salt (optional; or sea salt)
½cupfresh herbs (of your choice, chopped)
14ozartichokes (BPA-free canned, drained, and quartered)
Directions
1
Preheat the oven to 375℉ and line a baking dish or oven-safe skillet with parchment paper.
2
Steam the potatoes: Lightly steam or microwave potatoes for 3–4 minutes until tender but not falling apart. There should still be some bite to the potatoes. Slice and set aside.
3
In a blender or food processor, combine chickpea flour, plant-based milk, tofu, apple cider vinegar, turmeric, garlic powder, onion powder, nutritional yeast, black salt, baking powder, and black pepper. Blend until smooth and creamy. The batter is a bit thick, so you may need to temper it to help get the batter going.
4
Transfer the batter to a large bowl and fold in fresh herbs (I used a mixture of parsley, chives, and dill).
5
Pour about ¼ of the mixture into the prepared dish, smoothing the top. Then add half the potatoes and artichokes in an even layer around the dish.
6
Pour the remaining batter in and top the frittata with the remaining potatoes and artichoke in an even layer.
7
Bake for 35 minutes or until firm and golden brown on top. Let it cool for 10 minutes before slicing to allow the center to set.
8
Slice and serve herb and potato frittata warm with a side of greens, avocado, or a drizzle of your favorite sauce.
Chef’s Notes
Substitutions In place of baby potatoes, try one medium sweet potato or potato of your choice.
In place of artichoke, try mushrooms, cherry tomatoes, asparagus, broccoli, or another vegetable of your choice.
In addition to the ingredients in this recipe, try chopped kale or spinach for more greens!
Storage Store potato frittata in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
4 servings
Serving size
363g (2 slices)
Amount per serving
Calories342
% Daily Value *
Total Fat9g12%
Saturated Fat 1.6g8%
Trans Fat 0g
Cholesterol0mg
Sodium240mg11%
Total Carbohydrate43g16%
Dietary Fiber 12g43%
Total Sugars 6g
Includes 0g Added Sugars0%
Protein26g
Calcium 397mg31%
Iron 5.9mg33%
Potassium 1087mg24%
Vitamin D 0.5mcg3%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
1 ½cupsbaby potatoes (par-cooked, sliced into 1/4-inch rounds (about 4–5 potatoes, depending on the size))
14oztofu (medium-firm or firm, drained)
1cupchickpea flour
1 ¼cupsplant-based milk (plain, unsweetened; or water)
1tsporganic apple cider vinegar
1tspground turmeric
2tspgarlic powder
2tsponion powder
2tbspnutritional yeast
¼tspground black pepper (optional)
½tspkala namak salt (optional; or sea salt)
½cupfresh herbs (of your choice, chopped)
14ozartichokes (BPA-free canned, drained, and quartered)
Directions
1
Preheat the oven to 375℉ and line a baking dish or oven-safe skillet with parchment paper.
2
Steam the potatoes: Lightly steam or microwave potatoes for 3–4 minutes until tender but not falling apart. There should still be some bite to the potatoes. Slice and set aside.
3
In a blender or food processor, combine chickpea flour, plant-based milk, tofu, apple cider vinegar, turmeric, garlic powder, onion powder, nutritional yeast, black salt, baking powder, and black pepper. Blend until smooth and creamy. The batter is a bit thick, so you may need to temper it to help get the batter going.
4
Transfer the batter to a large bowl and fold in fresh herbs (I used a mixture of parsley, chives, and dill).
5
Pour about ¼ of the mixture into the prepared dish, smoothing the top. Then add half the potatoes and artichokes in an even layer around the dish.
6
Pour the remaining batter in and top the frittata with the remaining potatoes and artichoke in an even layer.
7
Bake for 35 minutes or until firm and golden brown on top. Let it cool for 10 minutes before slicing to allow the center to set.
8
Slice and serve herb and potato frittata warm with a side of greens, avocado, or a drizzle of your favorite sauce.
