Easy Egg-Free Frittata
User Reviews
4.8
Easy Egg-Free Frittata
Description
The Easy Egg-Free Frittata recipe transforms soaked split mung beans into a smooth batter enriched with black salt that imparts an egg-like taste. The addition of onion powder and turmeric enhances flavor and color, while coconut milk and chickpea flour contribute creaminess and help set the frittata during baking. Once blended, the batter is poured into an oiled oven-safe pan, topped with thinly sliced vegetables and nut cheese, then baked until set.
The texture is creamy but firm enough to slice, replicating a classic frittata structure without eggs. The slow soak of mung beans softens them for blending, and black salt's distinctive sulfur notes provide the key egg flavor absence would otherwise cause. This dish suits those avoiding eggs yet wanting a similar savory baked experience.
Serve warm as a main or brunch dish, pairing well with fresh herbs or vegan parmesan for additional flavor complexity.
Ingredients
- 3/4 cup mung beans a.k.a. moong dal, NOT whole mung beans, split, rinsed
- 1 ¼ tsp black salt or sub sea salt, though black salt adds a magically “eggy” flavor, aka kala namak
- 1/2 tsp onion powder
- 3/4 tsp Turmeric ground
- 1 ⅓ cup coconut milk canned, light
- 2 Tbsp olive oil plus more for cooking // if avoiding oil, omit and use a nonstick pan, or avocado oil
- 1/4 cup chickpea flour (or white rice flour)
- 1 ¼ tsp baking powder
VEGGIES
- 1 cup vegetables (we went for thinly sliced red onion and slow roasted tomatoes)
- 1/4 cup macadamia nut cheese or other store-bought soft vegan cheese
- fresh herbs (such as dill, basil, or parsley // optional)
- vegan parmesan cheese (optional)
Instructions
- Rinse split mung beans and add to a large mixing bowl. Cover with lukewarm water and soak (covered) for at least 6 hours or overnight.
- The next day (before baking) preheat oven to 375 degrees F (190 C).
- Drain split mung beans and rinse well, then add to a high-speed blender. Add remaining ingredients (black salt through baking powder) and blend until creamy and smooth. Taste and adjust flavor as needed, adding more black salt for “eggy” flavor, onion powder for overall flavor, and turmeric for color. The batter should be thin and pourable, but not too watery. Add more chickpea flour if too thin, or more coconut milk if too thick.
- Heat a large (12-inch) oven safe skillet over medium heat (we prefer cast iron). Lightly oil, making sure oil coats the entire surface. Once hot, add the egg mixture and top with your veggies (such as thinly sliced onion and roasted tomatoes) and nut cheese in small spoonfuls.
- Immediately transfer to the preheated oven and bake 10-15 minutes (uncovered), or until the edges appear dry and it’s very slightly browned. Serve as is, or with fresh herbs, vegan parmesan cheese, or toast.
- Store cooked leftovers covered in the refrigerator up to 2-3 days. Reheat in the microwave or 350 degree F (176 C) oven until hot. Cooked frittata not freezer-friendly. Batter should keep in the refrigerator for several days and in the freezer up to 1 month.
Notes
- Using split mung beans (moong dal) is essential; whole mung beans do not give suitable results.
- To make a frittata-style omelet, cook veggies first, add the egg-free batter, then fold the cooked omelet after setting.
- Adjust black salt for desired intensity of "eggy" flavor; more salt increases this note.
- Nutrition estimates use moderate salt, olive oil, and basic vegetable choices; variations affect nutrition.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6(Slices)
Amount Per Serving
Calories 211 kcal
% Daily Value*
| Serving | 1slices | |
| Calories | 211 | 11% |
| Carbohydrates | 23.8g | 8% |
| Protein | 7.7g | 15% |
| Fat | 10.6g | 16% |
| Saturated Fat | 3.1g | 16% |
| Sodium | 530mg | 22% |
| Potassium | 122mg | 3% |
| Fiber | 3.2g | 13% |
| Sugar | 4.5g | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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