Easy Egg-Free Frittata

Thank you for this frittata recipe! I make it often for a weekend breakfast topping it with whatever vegetables I have. I use the leftovers during the week for quick suppers but also wrap and freeze individual slices for later use. They reheat beautifully! Freezing soaked beans gives the option of a quick decision to have a frittata, omelet, or scramble for breakfast or dinner!

Really enjoyed this! Easy to make, and I love the versatility of the recipe. The mix of moong dal and chickpea flour has a good texture and flavour.

I swirled vegan cheese sauce (carrot/potato base) into the egg mixture, then added cooked broccoli and caramelized onions before baking. The frittata baked through and the cheese sauce stayed fluid – very tasty!

This was great! Some modifications I made after making a couple of times:
– I left out the nutritional yeast and it was great. Useful for those who might be trying this recipe as part of a low-histamine diet.
– I made mini-frittatas in a standard muffin pan, popover-style. I sprayed the pan with avocado oil and then preheated the pan in a 400 degree oven. I pulled the pan out of the oven and poured in the batter to fill about 2/3 of each muffin, then adding toppings. Lowered the heat to 350 and baked for 15-20 minutes. This worked much better than cupcake liners (my first attempt).
– These freeze well! I heat back up in the microwave for about 90 seconds.

Just made this and wow! It is so much better than the tofu-based frittatas I’ve made in the past. I used caramelized onions, mushrooms and vegan mozzarella, and it is just delicious. Followed the recipe exactly for the batter, and it was perfect. Thanks for another easy and flavorful “keeper!”

So easy, so healthy, so delicious! I made mine with cherry tomatoes, spinach, and purple onion. I did have to cook it a few minutes longer than recommended, but my oven’s just been a bit wacky lately. Served it alongside the MB vegan sausage which is incredible. An amazing vegan Christmas brunch yesterday, thank you! :)

This is the best mung bean ‘egg’ recipe so far – and I’ve tried a lot. Thank you for including the omelet version as it is too hot here to put the oven on. I have an idea to add some whipped aquafaba in place of some coconut milk to lighten the texture a bit….

I really love this recipe! Roasting the tomatoes takes a little bit of forethought, but is also not necessary! You could totally sub in prepackaged sundried tomatoes! But I digress…

I did tweak the recipe slightly, not because the original begged tweaking, but because I wanted more protein and something nutritionally more similar to a traditional frittata. To do this, I used 1/2 cup split peas, 1/2 of a portion of homemade silken tofu (probably equal to about 1 1/2 cups), and decreased the added liquid to 1/4 water (because silken tofu is more liquidy). I also added roasted garlic to the mixture when blending and reduced the oil to 1 Tablespoon. I did everything else the same – used a well oiled cast iron skillet, baked it for 15 minutes, and it came out perfectly! This is going to be a new regular in my breakfast rotation!

Thank you for all of your beautiful, delicious, vegan recipes, Minimalist Baker Team!

Easy and super nutritious. Great flavours – thank you!

OK, wow. This is great. Boyfriend says he prefers it to egg frittata which is high praise indeed. If you haven’t used black salt before, be warned that it stinks while you’re mixing everything but don’t panic because its tastes and smells fine once it’s cooked! Don’t have a skillet but a cake tin seemed to work. 10/10 would recommend.

Delicious! I used water instead of coconut milk and had to add more moong beans and chickpea flour. I used zuchini, leaks, portabella mushrooms, and red onions. I did not use vegan cheese. I’ll definitely make this again. Thanks for another excellent recipe.

Delicious! mung beans please
Thanks MB!!

I didn’t have black salt so I cut back the salt to 3/4 tsp of pink salt and it was slightly too salty. I cooked per directions and the middle was mushy but the flavor was very nice. Will definitely try again!

Great and very tasty recipe, will make it again!
For more richness I added also ground cumin.

Wonderful recipe that I’ve made many times! Switch out the veggies depending on what we have on hand. We always make this oil free using our non stick pan.

I made this with tempeh bacon, broccoli and onions! I didn’t have a skillet so I just cooked it in the oven in a pan!

Hello MB Team,
Thanks for the delicious and easy recipe, anything that can be whipped up in a blender is a winner in my books.
Some adjustments I had success with:
Instead of lite canned coconut milk, I used your “Oatly” cashew milk recipe. I also ended up baking mine for about 18 minutes. The top centre of the frittata was just the slightest bit moist still, but it firmed up a bit after sitting out and when reheating the leftovers.
It’s been a while since I’ve eaten an actual frittata made with eggs so I can’t accurately compare the texture, but this version was nice and fluffy. Thanks!

We only had chana dal on hand, but it worked out perfectly, too!
Currently, with the kids at home, half of our meal planning is „try something new from Minimalist Baker“, the other half is „let’s make again that Minimalist Baker recipe we liked so much“. Not kidding!
Thanks again and much love for your great work.

I made this for breakfast! Since I did not have a pan for the oven, I made an omelet. Turned out great! I added mushrooms, spinach, onion and vegan cheese. Liked it so much I also had another one for dinner :)

Thank you for this recipe. I added chopped fresh spinach to the mung bean mixture, topped with sun dried tomatoes, red onion, as well as some cashew cream cheese. I have never had frittata before and really enjoyed this one.

I made this as written except that I didn’t have black salt, so it’s not as eggy as it otherwise would be. I did slow-roasted tomatoes and garlic, with lots of fresh thyme as a garnish. It’s pretty good, but I don’t know if I’d serve it to non-vegans, at least as a frittata, because the texture is pretty different. I have been eating it for many days now in coronavirus self-quarantine, so thanks for getting me through this!

My husband loves to make omelets for our B & B guests. I wanted to see how this batter might work in omelets.

I may have overcooked it slightly, so it wasn’t quite as soft and creamy. I would like to try it a couple more times.

I put some Diya cheese in part of the omelet, which drew attention away from the lack of egg texture. I stuffed the omelete with sauted onions, mushrooms, green tomatoes, fresh basil, and flecks of red bell pepper. It was delish.

I used cartoned unsweetened coconut milk (no vanilla) since I didn’t have any canned coconut milk, and made sure to use the olive oil, since I wasn’t sure that there would be enough fat from thr cartoned coconut milk.

I have poured 1/4 cup of the eggless batter into 5 small canning jars, with lids. (The sixth portion, I cooked up for this review) This was the perfect quantity for a single omelet. I will freeze these 5 jars, so my husband can whip up an omelet for a vegan guest, in a flash! He just needs to keep mumuring…”no ham and cheese in this one, no ham and cheese…”

Tried to make this as close to the actual recipe as possible. Had a hard time finding split mung beans so ended up ordering them on amazon, which wasn’t too expensive. My only mistake was accidentally ordering Black Sea salt instead of true black salt, but it didn’t seem to be too much of a problem. I also used the white rice flour option since I already had some. To have everything ready and prepped, I made the nut cheese the day before (subbed cashews) and roasted the tomatoes in the morning. That made things come together pretty quickly when I prepped dinner, which was very nice! I used a bit of coconut oil for our cast iron skillet and we had no issues with sticking. I paired this with the 15 minute massages kale salad and my hubby said it was the BEST dinner I ever made! ? thanks for the great recipe and we’ll definitely be exploring more recipes here :-)

My mum is an avid user of lentil flours and I grew up eating meals with all sorts of them. Being of South Asian descent and a vegetarian, it comes with the territory :) We made this recipe together and it was an absolute delight! And we both dare to say it’s better than the vegan “egg-like” store bought mixture consisting of moong daal. We didn’t have a cast iron skillet so we ended up making this in a non-stick pan – thoroughly enjoyed by all the fam. Thanks Dana!

I finally made this after reading the recipe multiple times, and collecting the ingredients. I had made a traditional frittata for our Bed and Breakfast guest, this morning, and I had about a cup of extra cooked vegetables. (Zuchini, onions, mushrooms, fresh tomatoes, and basil) and some Diya Mozzerella style shreds. So, for dinner I made your vegan variety. I like to bake my egg dishes in wide-mouth, 1cup canning jars. (I can then cap them and keep left over mini frittatas in the fridge.) My carniverous husband prefered your frittata recipe to the egg and cheese variety. This will be ideal for our vegan and gluten free guests, and some of my non-vegetarian guests love to try vegan options, too.

This is a family favorite/weekly staple in our home. It’s nice to have something special but also easy our 15 month old son (omnivore), myself (vegetarian), and my partner (vegan) can all share that isn’t oatmeal or pancakes for breakfast. We’ve started to make a smaller frittata (just bakes for a few less minutes) and reserving the rest of the mixture for omelettes in the second half of the week. Just finished another one and discovered I only had 3/4 C of light coconut milk left-substituted the remainder with pea milk (original & unsweetened Ripple) and it was just as fantastic. I doubt I could swap the whole amount but this is a nice way to minimize the rotating mason jar of excess coconut milk in my fridge lol
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Thanks for another stellar recipe!

This was fantastic! I added some Better Than Bouillon Un-Chicken concentrate, used VioLife feta cheese, and sauteed onions and eggplant slivers. It was delicious!

Yummy! I did vegan sausage (Beyond Meat Hot Sausage) and black olives.

I used red split lentils as someone else suggested in the comments, as well as normal all purpose flour as I had those in my cupboard(just kept adding up until it was thick but still pourable). I also doubled the spices as I love spice.

All my guests loved it! Great texture, and easy to mix with all different vegetables!

The day after I put the frittata, covered with aluminium foil, in the oven to rewarm. And it was still as great! Not dry at all.

This frittata has become a household favorite! As a plant based eater, for a while it felt impossible to substitute eggs. I’m so glad that mung beans have entered the scene for dishes like this. We’ve followed the recipe exactly as described and have since taken some of our own liberties including drizzling pesto into the mixture prior to baking (highly recommend!). Thanks for another winner!

This was SO good! I made it with sliced onions as suggested and (non-vegan but from my cousin’s sheep farm) feta. I followed directions exactly, and it turned out delicious. My three egg-loving kids and my egg-loving husband all thought it was really good. I one-and-a-halved the recipe and it was gone before lunch time. Will be making again this coming week. Thank you!

Loved this vegan frittata! I made the recipe pretty much as written (including your Macadamia nut Cheese – also yum!) other than I mixed up the veggies a bit – sautéed some leeks and yellow bell peppers instead of using the onions & cherry tomatoes.

I cooked the frittata in a 10″ cast iron skillet, so I had extra “batter,” which I stored in the fridge and made another single serving frittata a few days later. This worked great! And it fact, I plan to keep this batter on had, to whip up vegan frittatas on order:)

I did use about every appliance in my house, and there was a lot of planning, prepping, soaking and blending going on, but it was worth it.

This recipe was, yet another, amazing dish! I made it. Made lots of mistakes, and it still turned out perfectly! Just delicious! Thank you for making plant-based eating so delicious and easy!

I made this for a Father’s Day brunch. It turned out mostly like the picture. I had to add about 3 extra tablespoons of chickpea flour and feel by doing so it made the texture a bit chalky. Make sure to keep it in the oven until the middle feels almost firm. I baked mine for 18 minutes and it was still a bit underdone. Great recipe to start with; might try adding a small amount of firm tofu — not sure. Overall a great recipe. I caramelized my onions, and after you slow bake your tomatoes be sure to get rid of the moisture and seeds first before placing on top.

Love this recipe! We have made it with and without the oil. Wonderful either way! Your recipes are amazing! Thanks so much for everything you do!

I forgot to rate this when I left my review. Great recipe! Thanks so much!

I made the egg base almost exactly as written (I omitted the oil) and it was perfect. I’ve been looking for a substitute for the new, pourable egg substitute and this is definitely it. Not only does it cost less than the commercial version but the taste is better and there are no processed foods involved. Even with no oil this didn’t stick at all to the pan. It was a bit denser than a traditional frittata but that’s fine with me. I may try thinning the batter a bit next time. Thanks for this one, definitely a keeper!

I wasn’t sure I wanted to go through the hassle of ordering moong dal on Amazon (couldn’t find it locally), but I took a chance and am so glad I did! This dish was amazing – tastes and looks great, very filling and satisfying. Will definitely make again.

I made this using red lentils and added sautéed zucchini, cilantro, green onion, and halved cherry tomatoes. My omni boyfriend loved it so much he almost ate the whole thing. One difference from the recipe was that I had to cook it several minutes longer to get firm. Will be making again!

Made this tonight with mushrooms, onions, cauliflower, carrots, broccoli sauteed before adding. Sooo tasty. Veggies added some extra moisture so took a little longer to back. Definitely will be making this again. Will post the pic on instagram.

This was so delicious and so versatile! I sautéed onions, bell pepper, kale and mushrooms in a cast iron skillet, then poured the blended bean mixture over everything like a frittata… drizzled some balsamic glaze and fresh basil… yummy!! You will only be disappointed if you are expecting an egg texture exactly. My three young kids ate this right up! Thank you!

I made this with kale and sautéed onions as my veggies. Yum!

This was absolutely excellent. Much nicer than an egg frittata or quiche. So simple to make and really delicious. The minimalist baker is a superb cook and helps us to really enjoy being vegan.
Many many thanks for this recipe. Can’t recommend it highly enough.

I made this exactly as described, dill and all. It turned out AMAZING!!! loved it!!!!!

Thanks for the amazing recipe. I tried this for a family dinner and it turned out good. I roasted cauliflower along with tomatoes and added them to the pan. Used ricotta cheese since i had that on hand. It turned out well.

For the next try i would add some grated carrots and roasted zucchini to the recipe.