Okay, so a vegan frittata seems kind of impossible. Doesn’t it? I mean a frittata is made with eggs. That’s the deal. Well, Chef Chloe Coscarelli is like this little vegan guru. And she has the best eggless frittata recipe in her cookbook, Chloe’s Kitchen.
She makes her’s with zucchini and calls it End-of-Summer Frittata. I got all clever and changed the zucchini to artichokes so it’s more of an end-of-spring/beginning-of-summer frittata. I used fresh artichokes, but you could easily use canned artichoke hearts and bottoms.
Fresh artichokes are a little work, but so awesome. Last summer I spent a few days in Salinas, CA which is just a few miles away from Castroville — the artichoke capital of America. So of course, every meal I had there included fresh artichokes. Heaven!