How to Make a Frittata Without Eggs | Vegan Polenta Frittata

vegan-polenta-frittata-featured-image

You can’t make an omelet without breaking any eggs, but can you make a frittata without any eggs at all? You sure can, and we’re going to show you how. Our Vegan Polenta Frittata is delicious for any meal and it’s free of meat, dairy, eggs, and oil. 

Whether you’re familiar with polenta frittatas or just learned they exist when you read the last sentence, you’ll love this recipe. The polenta makes a creamy filling (we promise you won’t miss the eggs), and colorful veggies and fresh basil provide fresh pops of flavor. You can also prepare the frittata up to two days before baking and serving it, so it’s the perfect brunch dish. Now enough talking! Let’s get cooking. 

vegan polenta Frittata

What’s inside 

Yellow onion, red bell pepper, and garlic: these veggies form the flavor base of our frittata, but they’re easy to swap. We like to stick to alliums (the class of veggies onions and garlic belong to) and sweet peppers, but don’t be afraid to branch out. Experimenting with different base veggie mixes like a Latin sofrito (there are variations, but it’s usually a mix of onions, peppers, and herbs, with some containing tomato paste), French mirepoix (carrots, celery, and onions), or the Cajun holy trinity (onions, bell peppers, and celery) could create some incredible frittatas. Have fun with it!

Fresh basil: this herb adds a ton of fresh, green flavor. Feel free to substitute with other fresh herbs you enjoy. If you only have dried basil, you can use two teaspoons, but keep in mind that it may not taste as bright as if it were fresh. 

Polenta Spring Veggie Frittata ingredients

Low-sodium vegetable broth and non-dairy milk: cooking your polenta in a mixture of broth and non-dairy milk adds loads of flavor you wouldn’t get from just water. This would be a perfect time to use our Vegetable Bouillon Powder. It’s low-sodium (with an easy sodium-free option) and budget-friendly. Use any non-dairy milk as long as it’s unsweetened and unflavored.

Uncooked polenta: this Italian staple is actually the same thing as corn grits or cornmeal. Be sure not to buy quick-cooking, instant, or pre-cooked polenta in a tube, as it won’t work for this. We like Bob’s Red Mill Polenta Corn Grits, but if you can’t find that, you can use any medium or coarse ground cornmeal. Some stores may have it in their bulk section.

Nutritional yeast: a delicious ingredient with a not-so-tasty name. Don’t let it put you off, though. This non-active yeast has a subtle nutty, parmesan flavor, and it’s brilliant for seasoning dishes like this. Plus, it plays well with most savory ingredients.

dairy free Frittata

How to make a Vegan Polenta Frittata 

You’ll need an 8x8x2-inch baking dish or a 9-inch pie plate of any material. Line the bottom and sides with parchment paper. To help things go faster later, you can measure your dry ingredients (polenta, nutritional yeast, onion powder, thyme, salt, and pepper) into a single bowl and set aside.

Make your filling

Grab a skillet and let it warm up over medium heat for a few minutes. Once it’s hot, toss in your onions, bell peppers, and garlic. Sauté until softened and just tender, about 8 minutes. Add a small splash of water and stir if things start to stick. We don’t need to cook the veggies through as we’ll be baking them later, but we want to start the process and release some of their flavor. While your veggies are cooking, you can begin heating the broth and non-dairy milk for your polenta. 

After your veggies are softened, stir in the frozen peas and the basil and remove from the heat. Set aside until your polenta is done.

no crust quiche

Heat your veggie broth and non-dairy milk in a stockpot over high heat until boiling. Whisk in the polenta, nutritional yeast, onion powder, thyme, salt, and pepper. Reduce the heat to low. 

plant based Polenta Spring Veggie Frittata

Cook, stirring often (be sure to hit the curves of the pot!) for 10–15 minutes, until thick and creamy.

vegan Frittata

Stir in the softened veggies and scrape up anything stuck on the bottom of the pot while you’re at it.

polenta Frittata

Transfer the mixture to your pie plate and use the back of a spoon to spread it out evenly to the edges and level the top.

Pop it into the fridge to set for at least an hour before baking. You can wait up to two days. Cover the polenta with a lid or plastic wrap if leaving more than an hour. 

egg free Polenta Spring Veggie Frittata

Bake the frittata

When you’re ready, remove the frittata from the fridge and place on the counter to warm up a bit while you preheat the oven to 400°F (200°C). 

Bake uncovered until firm all the way through and golden brown on top, about 30 minutes. Remove from the oven and let rest about 5-10 minutes before slicing and serving.

Polenta Spring Veggie Frittata

Pro tip: it’s easier to slice the frittata without the parchment paper. Here’s the simplest way to remove it:

  1. Place a large plate upside down on top of your baking dish.
  2. Carefully use both hands to invert both so the baking dish is upside down on top of the plate.
  3. Lift the baking dish, and the frittata should stay on the plate.
  4. Peel off the parchment paper and discard.
  5. Now, place the baking dish back over the frittata and use both hands to flip it right side up so the plate is back on top.
  6. Then you can slice the frittata inside its dish without wrestling with uncooperative paper. Et voilà!

Place your Vegan Polenta Frittata onto plates and serve! 

oil free polenta spring Veggie Frittata

Serving ideas 

This recipe yields one frittata and you can enjoy leftovers for up to five days when stored in an airtight container in the refrigerator.

vegan Polenta Spring Veggie Frittata

We love the Vegan Polenta Frittata for breakfast and brunch, but it would be fantastic at any time of day. Serve with roasted asparagus, fresh fruit, or a refreshing smoothie.

Better yet, add it to a fabulous plant based brunch board and serve with this nut-free cheesy sauce. It’s a perfect way to celebrate Mother’s Day, Easter, or to spend a day with your loved ones. 

gluten free polenta Frittata

Vegan Polenta Frittata

Makes 1 frittata
Author: Molly Patrick

Equipment

  • 1 8x8x2-inch baking dish or a 9-inch pie plate

Ingredients

  • 1 cup yellow onion, diced (160 g)
  • 1 cup red bell pepper, diced (150 g)
  • 1 tablespoon garlic, minced (8 g)
  • 1 cup frozen peas (135 g)
  • 2 tablespoons fresh basil, thinly sliced (3 g)
  • 2 cups low-sodium vegetable stock or broth (473 ml)
  • cups unsweetened non-dairy milk (296 ml)
  • 1 cup uncooked polenta (155 g / not quick-cooking, instant, or pre-cooked polenta in a tube / corn grits or medium ground cornmeal will work)
  • ¼ cup nutritional yeast (20 g)
  • ½ teaspoon onion powder
  • ½ teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon fresh black pepper (about 10 turns)

Instructions

Make the filling

  • Line the bottom and sides of your pie plate or baking dish with parchment paper and measure your dry ingredients into a single bowl. Set aside.
  • Heat a skillet over medium heat for a couple minutes. Add the onion, bell pepper, and garlic. Sauté until softened, about 8 minutes. Add a splash of water and stir if things start to stick. Stir in the peas and basil and remove from the heat. Set aside for now.
  • In a stockpot over high heat, bring the broth and non-dairy milk to a boil. Stir in the polenta, nutritional yeast, onion powder, thyme, salt, and pepper. Reduce the heat to low and cook, stirring often until thick and creamy, about 10–15 minutes.
  • Add the vegetables you set aside earlier and stir up anything stuck to the bottom of your pot. Transfer the mixture to your pie plate/baking dish and use the back of a spoon to spread it out evenly to the edges and level the top.
  • Store in the fridge for at least an hour to set before baking. Cover with a lid or plastic wrap if waiting more than an hour to bake.

Bake your frittata

  • When you're ready, remove the frittata from the fridge and place it on the counter while your oven preheats to 400°F (200°C).
  • Bake uncovered until firm and golden brown on top, about 30 minutes. Remove from the oven and let rest for a few minutes before slicing into wedges and serving. Enjoy!
gluten free Polenta Spring Veggie Frittata

Have you tried our Vegan Polenta Frittata? Did it blow your socks off and impress your friends? Let us know in the comments below.

Here’s to not breaking eggs. 

Xo 
Team Dirty

Get a weekly dose of inspiration to eat more plants and celebrate imperfection

Our Sweary Saturday Love Letters are written by our ex-boozer, ex-smoker, plant-loving co-founder, Molly Patrick.

2 Comments

  1. Slaven on March 28, 2023 at 4:30 am

    5 stars
    Love this!

  2. Julie on June 16, 2023 at 2:51 pm

    5 stars
    This will be perfect for my church’s upcoming 50th anniversary celebration!
    I might omit the peas and add some vegan sausage, just because I actually don’t have any frozen peas but I do have plant based sausage.

Leave a Comment

Recipe Rating








You may also enjoy...

New? Download your free Beginner's Guide and start the most delicious and rewarding journey of your life, fueled by plants.

Stop junk food cravings and glow from the inside out with our easy-to-follow program. Give me the juicy details.

Our mouthgasmic plant-based meal plans are designed around batch cooking. Get your free Batching Handbook and dive in.

Love the food that loves you back

Get instant access to thousands of plant-based recipes and meal plans, no credit card or perfection required.