Easy Vegan Frittata
Ingredients
The base
-
¾
cup
split mung beans
-
1 ¼
tsp
black salt
-
½
tsp
onion powder
-
¾
tsp
ground turmeric
-
1 ⅓
cup
canned light coconut milk
-
2
Tbsp
olive or avocado oil
-
¼
cup
chickpea flour
-
1 ¼
tsp
baking powder
The toppings
-
1
cup
vegetables (e.g., red onion, slow roasted tomatoes)
-
¼
cup
Macadamia Nut Cheese
-
to taste
fresh herbs (optional)
-
to taste
Vegan Parmesan Cheese (optional)
Instructions
- Soak the split mung beans in lukewarm water for at least 6 hours or overnight.
- Preheat the oven to 375°F (190°C).
- Drain and rinse the soaked mung beans, then blend them with the remaining ingredients until smooth.
- Heat a large oven-safe skillet and lightly oil it.
- Pour the egg mixture into the skillet and top with your chosen vegetables and nut cheese.
- Transfer the skillet to the oven and bake for 10-15 minutes until the edges are dry and slightly browned.
- Serve warm, optionally garnished with fresh herbs or vegan parmesan.
Nutrition Facts (estimated)
Servings
6 slices
Calories
211
Total fat
10.6g
Total carbohydrates
23.8g
Total protein
7.7g
Sodium
530mg
Cholesterol
0mg
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