The “Fussy Eater” Frittata (VGGF)

Hola amigos! Welcome to the snug vegans! My name is Chris and I’ll be guiding you through this very first post, and I hope you stick around on this adventure with the both of us in the years to come.

Writing the first recipe on a new cooking blog is a daunting task. Do I go for a dessert; crowd pleasing and indulgent? Do I go for a rocking vegan alternative to meat that involves crazy awesome kitchen science like the incredible SauceStache? Or do i simply pick something that I like?

Well I can tell you, after thinking how I could appeal to as MANY people in a single blog post as possible, I decided it was a good opportunity to share my “Fussy Eater” Frittata with the world. I recently shared this recipe in a work related cookbook that was put together containing the recipes that people at Redgate (and Friends of Redgate) have made during lock-down, but I have made some… adjustments to it, which i think will really knock your socks off!

Ever since we went plant-based, we’ve found that there are dozens of meals we can make and tweak to anyone’s tastes. This is our go-to breakfast recipe at the weekend, but it could easily serve as brunch, lunch or dinner and the best part is that it can be adapted to anyone’s dietary preferences! It’s gluten free by nature, but if you want to sub particular ingredients in or out, you’re good to go as long as you have the base mixture of flour, oil and water!

Trust me when I say the key to good cooking, in my book, is good preparation – and ignore the bananas, wraps and hay fever tablets, they’re just chillin’.

OH YEAH! I’m THAT guy, it adds like a billion hours to the preparation and I haven’t even started cooking, but it’s pretty to look at and I’m normally doing this on a Saturday or Sunday morning and the OST to Chef is playing very quietly on Alexa so as not to disturb anyone, getting my groove on!

The most fun part is actually doing the cooking bit. Super easy to make, super delicious, fry it all off quickly and boom, pop it in the oven and do something productive *cough* play Skyrim *cough* whilst your breakfast simply heats up and becomes the best, tastiest, most gorgeous version of itself!

Fussy Eater Frittata

  • Servings: 6-8
  • Difficulty: Easy
  • Rating: ★★★★★
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An easy and fun recipe for every palate and dietary requirement - a lot of fun to make alone, with family, friends or the kids!


The “core” base ingredients you need, regardless of customization:

  • 245g Gram (Chickpea) Flour
  • 750ml filtered Water
  • 90ml neutral Oil + 2 tbsp for frying

The rest, my version:

  • 4-5 cloves of Garlic, minced
  • 2 medium Sweet Potatoes, cubed (like this)
  • 2 small handfuls Cherry or Plum Tomatoes (about 15-20), halved
  • 3-4 Spring Onions (Scallions), roughly chopped
  • 1 large red Chili Pepper, de-seeded and minced
  • 1 large red or yellow Bell Pepper, roughly chopped
  • 150-200g frozen Green Peas
  • 1 block vegan cheese of choice (I use the Violife feta-stlye block), cubed (small)
  • 2 tbsp Smoked Paprika (split into 2 x 1 tbsp)
  • 1 tbsp each: Cumin, Mixed Herbs, Garlic Granules, Onion Granules
  • 1 tsp each: Turmeric, Salt, Mild Chili Powder, Kala Namak (Optional)


  1. Pre-heat the oven to 200°C and set a large ceramic or glass baking dish to the side (40cm x 28cm should suffice but smaller or larger can work too, the frittata will just be thicker or thinner!)
  2. Heat the 2 tablespoons of oil in a frying pan on a medium heat and when hot add the sweet potato and then cook for 10 minutes until starting to soften around the edges
  3. Add the chili, garlic, tomatoes, bell pepper/courgette, chili powder, garlic granules, onion granules, some salt and pepper and 1 tablespoon of paprika to the sweet potatoes and cook for a further 5-10 minutes until the tomatoes and pepper start to release liquid
  4. Whilst cooking, in a separate bowl whisk together the chickpea flour, turmeric, kala namak, mixed herbs, remaining tablespoon of paprika and the salt and pepper and then mix in both the oil and water (it should be a very runny/watery consistency so don’t panic!)
  5. Once the vegetables have cooked off, tip them into the baking dish, crumble over the cubes of cheese, then pour over the chickpea flour mixture
  6. Give the mixture a gentle stir with a wooden spoon to make sure everything is distributed evenly and then put it in the oven for 30-35 minutes until the surface is firm to the touch
  7. Grill/broil for 10 minutes at the end to brown the top and then remove entirely from the heat and allow to stand for 10 minutes before chopping into portions and serving

When it comes out (especially after the grilling/broiling) it should have the most beautiful browning to it and you can split it up and share it out, we like to serve it with some avocado on toast or some cucumber and some coffee!

You will have noticed, if you’ve made it this far, that I have not included any nutritional information! Shock! Horror! Well I’m not going to, or you can figure it out yourself, because this recipe is about so much more than just good, hearty vegan food. It is about family, about fun and about love.

The world is a pretty crazy place at the moment so hopefully this first post inspires you, and we would love to hear what you’re cooking and also we’d love to see your attempts at the above dish and how you change it to be yours, so tweet us @rockinblues and @PlantBasedSQL on Twitter and let us know your snug story!