This Hash Brown-Crusted Frittata from Vegan Yack Attack's Plant-Based Meal Prep is a protein-rich breakfast that is utterly delicious! (And allergy-friendly) #vegan #plantbased #soyfree #nutfree #glutenfree
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Hash Brown-Crusted Frittata

"While I do love a good omelet, sometimes I get a little anxious about the flipping. Frittatas are great because all you have to do is cook your favorite fillings in a pan, add your base, and leave it to the oven to take care of the rest. This breakfast frittata is rich in protein, easy to make, and delicious atop a bed of mixed greens." Recipe reprinted with permission from Vegan Yack Attack's Plant-Based Meal Prep, Copyright 2020 Fair Winds Press
Course Breakfast, Brunch, Entree
Cuisine Dairy-free, Egg-free, Gluten-free, Nut-free, Plant-based, Soy-free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 45 minutes
Resting time 15 minutes
Total Time 1 hour 10 minutes
Servings 4 servings
Calories 370kcal
Author Jackie Sobon of Vegan Yack Attack

Equipment

Ingredients

  • 1 tablespoon (15 ml) sunflower oil, divided
  • 8 ounces (225 g) frozen shredded potato hash browns
  • 1/8 teaspoon salt
  • 1/4 teaspoon black pepper divided
  • 2 cups (260 g) sliced bell peppers, assorted colors
  • 1 cup (110 g) sliced yellow onion
  • 1 cup (135 g) chickpea flour
  • 1/3 cup (30 g) nutritional yeast
  • 2 tablespoons (16 g) cornstarch
  • 2 teaspoons Kala namak Indian black salt
  • 1 teaspoon onion powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ground turmeric optional
  • 14 ounces (425 ml) hot vegetable broth
  • 1 15-ounce [425 g] can black beans, drained and rinsed

Instructions

  • In a 9-inch (23 cm) cast iron skillet or oven-safe pan, heat 2 teaspoons of the oil over medium heat. Add the hash browns, pressing gently to flatten them into an even layer. Cook until there is some browning on the first side, about 6 minutes, sprinkling the salt and 1/8 teaspoon pepper over the top while they are cooking. Carefully flip the patty onto a plate and set aside. Preheat the oven to 375ºF (190ºC, or gas mark 5).
  • Add the remaining 1 teaspoon oil to the skillet along with the bell peppers and onion, and cook, stirring occasionally, until the onions are nearly translucent, about 5 minutes, then remove from the pan and set aside. While the peppers and onions are cooking, whisk together the chickpea flour, nutritional yeast, cornstarch, kala namak, onion powder, baking powder, and turmeric, if using, in a large bowl. Pour the hot vegetable broth into the chickpea flour mixture and whisk until combined.
  • Slide the hash brown patty, uncooked side down, back into the skillet, then top with black beans and pepper-onion mixture. Whisk the chickpea mixture to recombine (don’t worry about how thin it is) and pour it over the top. Place the skillet in the oven and bake for 33 to 35 minutes, or until the top is matte and slightly firm.
  • Remove the skillet from the oven and let cool on a rack for 15 to 20 minutes before serving. If storing for later, wait 30 minutes before cutting the frittata into quarters. Transfer to 4 storage containers and store in the refrigerator for up to 7 days or in the freezer for up to 3 months (allow to defrost completely in the refrigerator before reheating).

Notes

Note: If you don’t have an ovensafe skillet or pan, brown the hash browns on the stovetop as instructed, then transfer them to a pie dish or springform pan before assembling.
Tip! I love adding ½ cup (56 g) of vegan cheddar shreds to the top of the frittata before baking for an extra layer of flavor.