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Easy Plant-Based “Clean-Out-the-Fridge” Frittata - Okonomiyaki Style
Prep Time
10 mins
Cook Time
15 mins

A tasty way to use up odds and ends in your fridge, this quick and easy "frittata" is a perfect meal for breakfast, lunch, or dinner.

Course: Breakfast, Dinner, Lunch
Cuisine: American, Italian
Servings: 2 servings
Author: Michael Monson
For “The Matrix”:
  • ¾ cup chickpea flour
  • ¾ cup water or broth
  • 1 tablespoon nutritional yeast
  • pinch of baking powder
  • salt and pepper to taste*
Suggested leftovers or fillings
  • 1 cup Napa cabbage, thinly sliced
  • 1 carrot, grated or thinly sliced
  • 1 green onion, roughly chopped
  • ½ cup broccoli florets, cut into small pieces
  • ½ cup leftover rice (optional)
For the Tangy Tahini Drizzle
  • 2 tablespoons tahini
  • 1 tablespoon rice vinegar
  • 1 tablespoon Bragg’s Liquid Aminos, or low sodium soy sauce
  • 1 tablespoon water or broth
Suggested toppings
  • green onion
  • pickled radish
  • bitter greens
  • toasted sesame seeds
  • chili sauce or sriracha
To make “The Matrix”
  1. Combine all of “The Matrix” ingredients in a lidded jar, and shake until fully mixed. Allow the mixture to rest about 10 minutes before using. If it seems too thick to pour, thin it out with a bit of water before proceeding.

To make the Chickpea “Frittata”
  1. Preheat your oven to 375 degrees F.
  2. On your stovetop, heat your skillet to medium. Add a tiny bit of oil (optional) if you don’t trust that your skillet won’t stick. When your skillet is thoroughly heated, add your fillings. Sauté for a minute or two, just until the veggies start to soften. Be careful not to overcook them.

  3. Pour on “The Matrix”, and adjust the ingredients so that “The Matrix” is touching all of your fillings, and coating the bottom of the skillet.
  4. Transfer the pan to a preheated oven and bake for about 10 minutes, or until the center is firm, and the top is starting to slightly brown.

  5. Remove from the oven, and use a spatula to make sure that the frittata is not stuck to the sides or bottom of the pan.

To make the Tangy Tahini Drizzle
  1. Combine tahini, vinegar and liquid aminos in a bowl. Stir to combine. Add water to thin the mixture to desired consistency.
To serve:
  1. Carefully, flip the frittata onto a large plate. Top with lots of green onion, and any other toppings you have. Drizzle with chili sauce and a generous amount of the Tangy Tahini Drizzle. Sprinkle on sesame seeds and serve immediately.