Lentil Veggie Asparagus Frittata Recipe
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Vegan Richa · by Vegan Richa★ 5.0 (26)

Lentil Veggie Asparagus Frittata Recipe

NUTRITION · PER SERVING65M COOK
CAL 12%·PRO 26%
CARBS 29G50% OF CAL
7G FIBER18G OTHER4G TOTAL SUGAR
FAT 9G33% OF CAL
1G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A lentil and vegetable frittata made with blended red lentils instead of eggs, filled with spring vegetables like asparagus and spinach. Vegan and gluten-free, works for any meal.

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Nutrition & ingredients

Ingredients

serves 4
  • 1/2 cup red lentils (masoor dal, split red lentils, or use Moong Dal )
  • 1 cup water
  • 1/4 cup almond meal
  • 1 tbsp flax seed meal or chia seed meal
  • 2 tsp starch like cornstarch or arrowroot starch
  • 1 tsp baking powder
  • 2/3 tsp salt
  • 1/4 tsp turmeric for color (1/8 tsp or more Indian kala namak (Indian sulphur salt) - for the eggy taste (optional))
  • 1/3 tsp each of garlic powder, chipotle pepper powder and garam masala (or use other spice blend and cayenne)
  • 2 tsp extra virgin olive oil
  • 2 tbsp or more nutritional yeast
  • 2 tsp or more sun-dried tomato (optional)
  • 1 tsp lemon juice
  • 1 tsp oil
  • 1/2 cup chopped onion
  • 3 large cloves of garlic
  • 1 loaded cup asparagus (chopped into 1 inch size bites)
  • 2 cups chopped veggies. I use a cup cauliflower (small florets, 1/2 cup chopped carrots and some red bell pepper, peas, mushrooms etc.)
  • 1/2 cup packed baby spinach (I used spinach + celery leaves + 1/4 cup chopped cilantro)
  • 1/3 tsp salt or to taste
  • 1/3 tsp chipotle pepper powder (a dash of black pepper)
  • 1/4-1/2 tsp each oregano and thyme
PREP
20M
SODIUM
724MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.