Vegan Bombay Sweet Potato & Pea Frittata

I’ve just had a wonderful day at Fare Healthy; I talked on a panel about all things organic with the Soil Association, met some of my lovely blogging friends (Sara of Shiso Delicious and Nina Nourish Atelier), had some quick business meetings (so many exciting projects coming up) and then helped lovely Nina with her food demo (I say helped – maybe I hindered ????).

It was a great event with tons of inspiring speakers, health brands and entrepreneurs. Definitely feeling inspired.

Vegan Bombay Sweet Potato & Pea Fritatta

This is one of my more creative recipes I would say, a vegan Bombay sweet potato & pea frittata.
So how do you create an eggless frittata? As usual I did lots of research and then came up with my own Niki version.

Vegan Bombay Sweet Potato & Pea Fritatta
I decide to added in some of my favourite flavours here, so lightly spiced Indian spiced potatoes with soft caramelised onions and then the eggy part is made from a combination of firm silken tofu blitzed with almond milk, gram flour, nutritional yeast for a cheesy flavour and some lovely seasonings such as Dijon mustard, tamari & turmeric.

It came out really well, tasty, gooey and really quite eggy textured. I would love to hear what you think on this one!

Vegan Bombay Sweet Potato & Pea Fritatta

Vegan Bombay Sweet Potato & Pea Fritatta

I hope you like my recipe; if you recreate it tag on instagram with #rebelrecipes @rebelrecipes for a chance to be featured. Love Niki x

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  4 - 6 servings
  15 minutes preparation time
  1 hr cook time


  • 2 tbsp olive oil
  • 1 onion chopped
  • 1 small sweet potato chopped into small cubes
  • 1 medium potato into small cubes
  • 2 cloves garlic sliced
  • 1 tsp black mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp turmeric
  • Egg mix;
  • 1 pack silken tofu firm
  • 1/2 cup almond milk
  • 3 tbsp nutrional yeast
  • 2 tbsp tamari
  • 1 tsp Dijon mustard
  • 1/2 cup gram flour
  • 1 tsp sea salt
  • 1/2 tsp turmeric
  • Stir in;
  • 1 Flax egg
  • 1 tbsp flax
  • 3 tbsp water


  • 1 cup peas


  1. Add the oil and onion and potato to a medium saucepan and fry for aprox 8 minutes until the onion and potatos are soft. Add in the spices and fry for a further minute. Remove from the heat.
  2. Firstly make the flax egg by adding the flax and water to a small pot. Leave for a few minutes.
  3. Add all the egg mix ingredients to a food processor and blitz until smooth & creamy. Remove from the processor and stir in the peas.
  4. Spoon the potatoes and onions into a medium loose bottomed cake tin greased with a little oil, then poor in the egg mix. Smooth out.
  5. Bake on gas mark 4 for 45 minutes until set and a little brown around the edges. Test that it’s set by inserting a skewer into the middle (just like a cake) if it’s clean when withdrawn it’s set. If not pop back into the oven for a few more minutes then test again.
  6. Allow to cool before removing from the cake tin.


  1. Natalia on March 9, 2017 at 8:19 am

    Mmmm, such a lovely recipe, Niki! Sounds so interesting, I need to make it too especially because it sounds such a clean recipe!

    • Niki on March 18, 2017 at 8:46 pm

      Hey Natalia
      So so glad you like it!
      Love & hugs xxx

  2. Web Hosting on August 10, 2017 at 3:38 pm

    Potatoes and peas cooked in an easy onion tomato and spice sauce and garnished liberally with cilantro. However, they are a great source of potassium, C vitamins, manganese, and fibre esp if eaten with the skin.

    • Niki on October 19, 2017 at 9:50 am

      Definitely! xx

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