This frittata is a really delicious recipe. Rutabaga is mild and slightly sweet. Rutabagas come into season in the fall and a re a great vegetable through the cold winter months and even into spring.

Rutabaga and Leek Fritata

Serving Size: 4


  • 16 ounces rutabaga, peeled, and grated
  • 1 medium leek, white parts only
  • 3-4 springs thyme, leaves only
  • dash nutmeg
  • dash red pepper flakes
  • ¼ cup vegan cheese, shredded

for the batter:

  • 8 tablespoons chickpea flour
  • 1 tomato, cut in 8ths
  • 5 tablespoons non-dairy milk
  • ½ cup water
  • 3 tablespoons vinegar
  • 1 small onion, chopped
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • thyme as garnish

Rutabaga and Leek Fritata


  1. Peel the rutabaga.
  2. Using a food processor, grate the rutabaga in large matchsticks using the large holes.
  3. Set the rutabaga aside in a bowl.
  4. Remove the root end of the leek, and chop the white parts.
  5. Add the chopped leek pieces to the rutabaga.
  6. Strip the leaves from 3 or 4 thyme sprigs and add to the rutabaga mixture.
  7. When the mixture has softened, pour the batter over the top and evenly spread.
  8. Cook the frittata until you see the edges beginning to solidify.
  9. Place the cast iron skillet in the oven to bake for 15 minutes or until the center of the frittata is solid.
  10. If cooking only on the stove top with a frying pan, place the lid on the frying pan so the frittata can cook evenly throughout.
  11. 5 minutes before the frittata is done, sprinkle the shredded vegan cheese and a few more thyme leaves on top.
  12. Remove from the oven and allow to slightly cool before serving.We enjoyed the frittata with a salad and whole grain bread.