spinach & mushroom vegan frittata

I used to have my trusty oatmeal or granola for breakfast every weekday morning. But since I’m trying to cut down on my carb intake, I had to find something else that would keep me full until lunch time. And then I found my new favorite thing.


Not only is this frittata healthy, but it’s also super versatile and so tasty. I like mushrooms and spinach this time of year, but you can put any vegetable you like in there! I also love sprinkling in some turmeric and kala namak salt to make it look and taste like egg. Consider my mind and tastebuds tricked.


I love making a big batch like this to have for breakfast the rest of the week. It saves you a ton of time in the morning. I just pop one of these squares into the microwave and have a nice hot breakfast ready in two minutes.

Serves 6:

You’ll need –
– an oven dish
– a blender (or immersion blender)

Ingredients –
– about 4 handfulls (200gr) of baby spinach, chopped
– about two handfulls (150gr) of mushrooms, sliced
– 2 blocks (400gr) of tofu, soft or firm
– 3 tbsp plain hummus (or 3 tbsp chickpea flour)
– a pinch of kala namak
– a pinch of turmeric
– water as needed
– black pepper or other herbs, to taste

How to make –

1. Preheat the oven to 180°C. Slightly grease the oven dish with some olive oil.
2. Chop the spinach and slice the mushrooms and sautée them in a pan on medium heat until the spinach is wilted and the mushrooms are done. You want to cook them completely dry or they’ll make your frittata soggy.
3. Drain the tofu and add them to a blender. Add the hummus (or chickpea flour) and a splash of water. Add a pinch of turmeric (just for colour) and kala namak (for that eggy flavour) and blend until super creamy. Add more water if needed. If you’re using chickpea flour, add a bit of olive oil to make it more creamy. I like using home made hummus so I can leave out the garlic as it’s a bit too strong for me at 8 AM.
4. Add the vegetables and the tofu mixture to the baking dish and mix until all the vegetables are covered. Add some extra pepper or other herbs to your choice. Bake in the oven for 35-45 minutes (depending on the shape and size of your dish).

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