This version was adapted to be perfectly suited for a frittata topped with the seasonal vegetables of your choice. Not only is it delicious, it’s also easy to make with just 10 ingredients required. Let’s get started! The base of this frittata starts with soaked split mung beans, also known as “moong dal.” Mung beans are typically small in size and green. But split mung beans are more flat — resembling a lentil — and golden in color. Having tested both, moong dal is certainly the way to go both for texture and making your frittata resemble the real deal with that vibrant golden hue. Once your moong dal is soaked, blend with coconut milk (for creamy texture, subtle sweetness, and a good amount of fat), black salt (for “eggy” flavor), baking powder (for fluffiness), turmeric (for color), and a bit of oil (for added moisture). Once blended, pour into a hot, oven-safe pan — we prefer cast iron — and top with soft vegan cheese and the veggies of your choice! We went for our 5-Minute Macadamia Nut Cheese, Easy Roasted Tomatoes, and red onion, but the options are endless. After a short bake in the oven, it’s eatin’ time! We hope you LOVE this easy, egg-free frittata! It’s: FluffyEggyVibrantVersatileSavory& SO satisfying This would make the perfect lazy weekend breakfast paired with our Best Ever Breakfast Potatoes, Sweet Potato Hashbrowns, or our Blueberry Almond Butter Smoothie. That sounds like a winning breakfast if you ask me. While it’s delicious fresh, the “batter” also keeps in the refrigerator for several days, so you can make mini frittatas or omelets throughout the week if you’d prefer. I’ve also found that the leftover cooked frittata is delicious right out of the fridge — trust me, it’s super tasty. Want more simple brunch ideas? Check out our Easy Vegan Scrambled Eggs, 1-Pot Chickpea Shakshuka, Gluten-Free Carrot Apple Muffins, 1-Bowl Banana Oat Pancakes, and the Best Vegan Gluten-Free Waffles! If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
