Fresh Veggie Frittata on a plate

Brunch Goes Green: Delight in an Herb-Packed Veggie Frittata

Here's a great recipe that's perfect for brunch and is easy on folks with sensitivity (skin and otherwise)!

Savory Chickpea and Veggie Frittata

This dish is packed with plant-based protein, fiber, and nutrients, making it a healthy and satisfying option for brunch. It's also incredibly versatile, allowing you to use whatever vegetables you have on hand AND reducing food waste.


  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1 tablespoon olive oil
  • 1/2 onion, chopped
  • 1 bell pepper (any color), chopped
  • 1 cup chopped vegetables (broccoli, spinach, kale, mushrooms, etc.)
  • 4 eggs or vegan egg substitute
  • 1/4 cup plant-based milk (almond, oat, etc.--I use soy milk)
  • 1 cup of cheese or 1/4 cup nutritional yeast (optional, for cheesy flavor)
  • Salt and pepper to taste


  1. Preheat oven to 375°F (190°C).
  2. In a skillet, heat olive oil over medium heat. Sauté onion and bell pepper until softened.
  3. Add chopped vegetables and chickpeas, cook until slightly tender.
  4. In a bowl, whisk together eggs or egg substitute, plant-based milk, nutritional yeast, salt, and pepper.
  5. Pour egg mixture over vegetables and chickpeas in the skillet.
  6. Transfer skillet to the oven and bake for 20-25 minutes, or until frittata is set and golden brown.
  7. Let cool slightly before slicing and serving.


  • Make It Easy: Use seasonal vegetables to cut down on the ripping and running to find what's included in the recipe.
  • Customization: Feel free to add your favorite herbs and spices to the egg mixture...Make it YOURS!
  • Vegan Option: Substitute eggs with a vegan egg substitution for a completely plant-based frittata.

This recipe is not only delicious and easy to make, but it cuts down on waste while using whole food ingredients, not processed foods.  AND!!...It's a perfect way to impress your guests without a ton of work.  Be sure to tell me how you like it!!!

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