Keto Vegan Mushroom and Spinach Frittata

Dive into a delectable Keto Vegan Mushroom and Spinach Frittata, perfect for any meal. This dish is a savory blend of earthy mushrooms, tender spinach, and rich flavors that satisfy your keto dietary needs without sacrificing taste.

Course Breakfast

Cuisine Italian-Inspired

Keyword Keto Vegan Frittata, Keto Vegan Recipes, Low Carb Vegan Breakfast, Mushroom Spinach Frittata

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 160kcal

Equipment

Oven-safe skillet
Mixing bowl
Whisk
Cutting board
Knife

Ingredients

8 oz fresh mushrooms, sliced
4 cups fresh spinach, roughly chopped
1 medium onion, finely diced
2 cloves garlic, minced
½ cup unsweetened almond milk
½ cup chickpea flour
¼ cup nutritional yeast
½ tsp turmeric powder
½ tsp baking powder
¼ tsp black salt (kala namak) or regular sea salt
¼ tsp black pepper
2 tbsp olive oil

Instructions

Preheat your oven to 375°F (190°C).
In a mixing bowl, whisk together the almond milk, chickpea flour, nutritional yeast, turmeric, baking powder, black salt, and black pepper until smooth. Set aside.
Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add onions and garlic, and sauté until translucent, about 3-4 minutes.
Add sliced mushrooms to the skillet and cook until they release their moisture and start to brown, roughly 5-7 minutes.
Stir in the chopped spinach and cook until just wilted, which should take about 2 minutes.
Pour the chickpea flour mixture over the sautéed vegetables in the skillet, making sure the liquid is evenly distributed.
Cook on the stovetop for about 5 minutes until the edges begin to set.
Transfer the skillet to the preheated oven and bake for 20 minutes, or until the frittata is set and the top is golden.
Remove from the oven and let it cool for a few minutes before slicing and serving.

Notes

If you don't have an oven-safe skillet, you can transfer the mixture to a greased baking dish before putting it in the oven.

The black salt gives an eggy flavor to the frittata, but if unavailable, sea salt works too.

Let the frittata sit for a couple of minutes before cutting, as it will help with cleaner slices.

This frittata stores well in the refrigerator for up to 3 days, making it perfect for meal prep.

Nutrition