Delicious Eats

Persian Frittata

This savory frittata is totally egg-free! Chock full of roasted vegetables, this hearty meal is the perfect centerpiece for your Sunday brunch.

Recipe and photo courtesy of Coconut and Berries.


1 Tbsp Olive oil

1 Onion, chopped

1 Clove of garlic, minced

2″ Fresh ginger, peeled and minced/grated

1 Large zucchini OR 2 small, sliced into half moons.

1 350g/12oz pkg Silken tofu

2 Tbsp Nutritional yeast

1 Tbsp Olive oil

1/3 C Almond milk

1/4 tsp Turmeric

1/2 tsp Black salt (Or regular salt. The black salt will give it the “eggy” taste. Highly recommended)

1/2 C Chickpea flour

1 Tbsp Arrowroot (or cornstarch)

Salt and pepper to taste

Fresh parsley

Sumac (optional)


Warm the olive oil in a large pan (oven-proof if baking) over medium heat. Add the onion and cook for 5 minutes until soft.

Add the garlic and ginger and continue to cook, stirring, for another minute.

Add the zucchini and cook for a further 8-10 minutes.

Meanwhile, blend the silken tofu through to the black salt in a blender. Add the chickpea flour, arrowroot and salt and pepper and blend briefly again.

Fold in a handful of chopped parsley.

Spread the vegetables evenly in the pan and pour the frittata batter over, spreading with a spatula so it is evenly distributed.

If cooking on the stovetop (this is what I usually do) cook over medium heat for 15 minutes. Carefully slide onto a plate, flip the frittata and cook the reverse side for a further 15 minutes. It should be browned and firm to the touch.

Alternatively, place the pan in the oven and bake for approx 30 minutes at 180C/350F

Sprinkle liberally with sumac and fresh parsley to serve.

YIELD: 4 Servings