Ingredients
Directions
Preheat the oven to 375℉ and line a baking dish or oven-safe skillet with parchment paper.
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.
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.
Transfer the batter to a large bowl and fold in fresh herbs (I used a mixture of parsley, chives, and dill).
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.
Pour the remaining batter in and top the frittata with the remaining potatoes and artichoke in an even layer.
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.
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.
4 servings
363g (2 slices)
- Amount per serving
- Calories342
- % Daily Value *
- Total Fat 9g12%
- Saturated Fat 1.6g8%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 240mg11%
- Total Carbohydrate 43g16%
- Dietary Fiber 12g43%
- Total Sugars 6g
- Includes 0g Added Sugars0%
- Protein 26g
- 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
Directions
Preheat the oven to 375℉ and line a baking dish or oven-safe skillet with parchment paper.
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.
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.
Transfer the batter to a large bowl and fold in fresh herbs (I used a mixture of parsley, chives, and dill).
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.
Pour the remaining batter in and top the frittata with the remaining potatoes and artichoke in an even layer.
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.
Slice and serve herb and potato frittata warm with a side of greens, avocado, or a drizzle of your favorite sauce.
