Mung Bean Frittata
Serve this easy mung bean frittata at breakfast for extra protein and veggies to fuel your morning. Vegan and gluten-free!
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Servings: 6
Ingredients
- 1 head of broccoli chopped
- ½ cup tomatoes chopped
- 1 cup
yellow split mung beans* rinsed and soaked - 300-350 ml water**1
- 1 tbsp nutritional yeast
- 1 tbsp olive oil optional
- 1 tsp baking powder
- ½ tsp dried thyme
- ½ tsp dried oregano
- ¼-½ tsp salt**2 use ½ tsp if omitting miso
- ¼ tsp black pepper
- 2 tsp miso optional
- pinch of turmeric optional for color
Instructions
- Soak rinsed mung beans in a large bowl of water overnight. If short on time, boil a pot of water, turn off the heat, add mung beans, and let them soak for 1-2 hours.
- Preheat oven to 350°F/180°C. Grease or line a 12x8-inch baking dish or 8-inch square pan.
- Steam chopped broccoli, either in the microwave for 2 minutes, or in a steamer on the stove for about 5 minutes. (I use a Lekue* microwave steam case.)Tip: Use the broccoli florets and stems! You can peel the stem if yours is particularly tough, but I just chop them into small pieces.
- Blend soaked mung beans, water, olive oil, nutritional yeast, miso, salt, pepper, baking powder, and turmeric (if using).
- Pour mung bean mixture into prepared baking dish. Sprinkle broccoli and tomatoes on top and use a spoon or spatula to press the veggies down into the mung bean batter. Sprinkle thyme and oregano on top.
- Bake for 30-40 minutes until the filling is set. Cool for at least 10 minutes before slicing.
- To store, let the frittata cool completely, then cover and store in the fridge for up to 5 days.
Notes
1) Less water will result in more of a bread-like texture, dense but not too mushy. More water will make it softer but can end up a bit mushy. Also be sure to account for excess water in the veg you use, if you replace the broccoli with something else.
2) You can use about half black salt if you have it for an eggy flavor.