Yes technically, frittata is made with eggs, trust me you will not miss the eggs!! This recipe has incredible flavor and texture with sauteed mushrooms, broccoli caramelized onions and a sweet potato crust! I used white beans & flax seeds in place of eggs, i have to admit, i was shocked how well this worked out :)

difficulty level: intermediate

prep time: 10 minutes

cook time: 60 minutes

what you need:

equipment needed:

  • food processor
  • 8 or 9 inch pie pan, i used non stick 9" pan
  • 12" non stick pan

for crust:

  • 1 3/4 packed spiralized sweet potato noodles, briefly microwaved for 1.5 minutes,
  • 1 vegan "egg", 1 tbsp flax meal mixed with 2 tbsp boiling water, let sit 3 min
  • coking oil spray
  • 1/8 tsp salt

for frittata:


  • 1/2 cup onion finely chopped
  • 4 oz (half a package) crimini /baby bella mushrooms, cut in half then each hald cut into 3 pieces.
  • 5 tbsp broth, i recommend no-chicken broth by imagine brand.
  • cooking oil spray
  • 1 cup finely chopped broccoli florets (do not use stems)
  • 1/2 cup cherry tomato slices, i recommend roma cheri tomatoes, like Cherubs brand.
  • 1/4 tsp salt
  • 1/8 tsp dried oregano
  • 1 tsp oil

white bean mixture:

  • 1 15.5 can canellini beans shaken well, do not discard liquid.
  • 2 tbsp chia seeds
  • 1 vegan "egg", 1 tbsp flax meal mixed with 2 tbsp boiling water, let sit 3 min
  • 2 tbsp dry (inactive) nutritional yeast (not necessary but adds a cheesy flavor). You can find this on Amazon, i prefer Braggs brand.
  • 1/4 tsp salt ( a touch more if your beans are the unsalted kind)
    • 1/4 tsp black pepper
  • 7 green olives pitted
  • 1 tbsp miso paste . preferably shiro miso, you can find this on Amazon or in health food stores.
  • 2 tbsp almond flour, or any flour of choice, this helps the mixture firm up when baked, and will not at all create an almond flavor.


  • 1/4 cup cherry roma tomatoes sliced
  • 1/4 cup raw sweet potato spiralized noodles, chopped into small pieces
  • 2 tbsp vegan Parmesan (optional)

vegan parmesan recipe:

  • 1/2 cup cashews
  • 1 tbsp shiro miso paste. you can find on Amazon
  • 3/8 tsp garlic powder
  • 4 tsp dry nutritional yeast (not live yeast!!) you can find on Amazon
  • 1/4 tsp salt

what to do:

for crust:

  • preheat oven to 425 degrees
  • liberally spray pie pan with oil
  • mix microwaved potato noodles well with the vegan egg and add salt, mix this well with your hands, to make sure flax is evenly distributed.
  • press microwaved sweet potato noodles mixture into pan, distributing evenly and letting the crust climb up the sides of the pan (about a 1/4 of the way up). i wrap my right hand loosely in a piece of plastic wrap and use that to press the crust, which avoids sticking and makes this an easy job, you can use parchment paper too.
  • lightly spray crust, put into oven on middle rack for 11 minutes
  • remove from oven and let cool

for frittata:

  • reduce oven temperature to 325
  • place all white bean mixture ingredients in a food processor, process until a smooth consistency is achieved, scrape down sides and process again. place in large tupperware, set aside
  • preheat a 12" non stick pan on medium high
  • add 1 tsp oil and onions, saute 5min total, add 1 tbsp broth at the 3 minutes mark to deglaze pan, then another tbsp broth at the 5 minute mark.
  • push onion to outer edges of pan, add mushrooms, spray with oil, saute 5 minutes total, add 1 tbsp broth at the 3 minute mark.
  • add chopped broccoli along with 1 tbsp broth, saute total 5 minutes, adding one more tablespoon broth at 3 minutes mark.
  • add 1/2 cup sliced cherry tomatoes, 1/4 tsp salt and 1/8 tsp dried oregano, mix well and saute 2 minutes.
  • remove from heat and fold into white bean mixture, fold well but gently to evenly distribute.
  • spray crust and pie pan wth cooking oil again
  • fold white bean & vegetable mixture on top of crust, using a rubber spatula to distribute evenly all the way to edges. grab the pie pan and tap it on the counter on a towel a few times to let air bubble escape.
  • sprinkle top of frittata with 1/4 cup reserved raw sweet potato noodle pieces and spray with cooking oil.
  • place frittata in oven on middle rack and bake 30 minutes.
  • remove from oven, turn broil element on and set a rack 2 levels below broiler
  • arrange remaining 1/4 cup tomato slices on top of frittata, spray lightly and place under broiler for 4 minutes, leave oven door slightly ajar to keep broiler on.
  • take frittata out, if using vegan parm, sprinkle 1 tbsp over top and place again under broiler 1-2 minutes, careful not to let things burn.
  • remove from oven and let cool at least 30 minutes before serving
  • once cooled, you can serve from pie dish, or, carefully flip onto a cooling rack and serve on plate of choice. I did flip it, i used a pice of parchment paper on my hand, flipped the frittata onto my hand and the crust side down onto the cooling rack.

I sprinkled some fresh chopped parsley and microgreens i had in the fridge.
I love having a slice of this frittata for breakfast with a protein shake/smoothie for an extra protein boost.
You can serve this hot or cold, and can definitely serve this even for lunch or dinner, it looks good and tastes addictively good! :)