Lentil Veggie Asparagus Frittata Recipe

For the lentil eggy mix:

• 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

for the veggies:

• 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