Moong Dal Frittata/Lentil ”egg” bake
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Vegan Richa · by Vegan Richa★ 5.0 (26)

Moong Dal Frittata/Lentil ”egg” bake

NUTRITION · PER SERVING240M COOK
CAL 19%·PRO 46%
CARBS 64G69% OF CAL
17G FIBER41G OTHER7G TOTAL SUGAR
FAT 6G14% OF CAL
1G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A protein-packed lentil batter baked with vegetables, mushrooms, and herbs to mimic a frittata. Hearty, savory, and satisfying for a gluten-free vegan breakfast.

mainegg dishtofubeansgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1 cup dried moong dal, (split and skinned mung beans or petite yellow lentils)
  • ¼ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ to ¾ teaspoon kala namak (Indian sulfur salt, optional)
  • ½ teaspoon black pepper
  • 1 teaspoon baking powder
  • 1 tablespoon nutritional yeast
  • 2 tablespoons cashews, (or use hemp or pumpkin seeds for nut-free)
  • 1 cup water (or stock)
  • 2 teaspoons oil
  • 2 ounces thinly sliced mushrooms
  • 1/2 cup thinly sliced red bell pepper
  • 1/4 cup thinly sliced green bell pepper
  • 1/2 cup sliced onion
  • 1 teaspoon smoked paprika
  • ½ teaspoon thyme (or oregano or both)
  • 1/8 teaspoon salt
  • pepper flakes or black pepper (to taste)
  • 1 tablespoon chopped sun-dried tomato
  • 2 tablespoons green onion
  • 2 oz crumbled firm tofu
  • 1 oz chopped baby spinach (or thawed and squeezed frozen spinach)
  • reserved cooked mushrooms, (peppers, and onions)
  • black pepper, green onion, vegan Parmesan
PREP
15M
SODIUM
185MG
ESTIMATE
COMPLETE

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