How to Make a Frittata Without Eggs | Vegan Polenta Frittata

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. 

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. 

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.

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.

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. 

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

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

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. 

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.

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! 

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.

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. 

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