Easy Egg-Free Frittata

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Skillet filled with our Vegan Frittata recipe made with mung beans

If you haven’t tried our Fluffy Vegan Scrambled Eggs yet, now is the perfect time to put this genius egg-free recipe to use!

This version was adapted to be perfectly suited for a frittata topped with the seasonal vegetables of your choice. Not only is it delicious, it’s also easy to make with just 10 ingredients required. Let’s get started!

Display of ingredients for making protein-rich Vegan Frittata

The base of this frittata starts with soaked split mung beans, also known as “moong dal.”

Mung beans are typically small in size and green. But split mung beans are more flat — resembling a lentil — and golden in color. Having tested both, moong dal is certainly the way to go both for texture and making your frittata resemble the real deal with that vibrant golden hue.

Blender filled with ingredients for making our Easy Vegan Frittata recipe

Once your moong dal is soaked, blend with coconut milk (for creamy texture, subtle sweetness, and a good amount of fat), black salt (for “eggy” flavor), baking powder (for fluffiness), turmeric (for color), and a bit of oil (for added moisture).

Once blended, pour into a hot, oven-safe pan — we prefer cast iron — and top with soft vegan cheese and the veggies of your choice! We went for our 5-Minute Macadamia Nut Cheese, Easy Roasted Tomatoes, and red onion, but the options are endless.

After a short bake in the oven, it’s eatin’ time!

Cast-iron skillet filled with Vegan Frittata made with red onion, slow roasted tomatoes, and vegan ricotta

We hope you LOVE this easy, egg-free frittata! It’s:

& SO satisfying

This would make the perfect lazy weekend breakfast paired with our Best Ever Breakfast Potatoes, Sweet Potato Hashbrowns, or our Blueberry Almond Butter Smoothie. That sounds like a winning breakfast if you ask me.

While it’s delicious fresh, the “batter” also keeps in the refrigerator for several days, so you can make mini frittatas or omelets throughout the week if you’d prefer. I’ve also found that the leftover cooked frittata is delicious right out of the fridge — trust me, it’s super tasty.

Want more simple brunch ideas? Check out our Easy Vegan Scrambled Eggs, 1-Pot Chickpea Shakshuka, Gluten-Free Carrot Apple Muffins, 1-Bowl Banana Oat Pancakes, and the Best Vegan Gluten-Free Waffles!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Plate with slices of Vegan Frittata topped with fresh dill and slow roasted tomatoes

Easy Egg-Free Frittata

Easy vegan frittata made egg-free with split mung beans! Simple ingredients, vibrant color, fluffy texture, and perfect for brunch, breakfast, and beyond!
Author Minimalist Baker
Pizza cutter resting on a skillet of our Vegan Frittata recipe
4.83 from 45 votes
Prep Time 6 hours 30 minutes
Cook Time 30 minutes
Total Time 7 hours
Servings 6 (Slices)
Course Breakfast
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 2-3 Days


  • 3/4 cup split mung beans, rinsed (a.k.a. moong dal, NOT whole mung beans*)
  • 1 ¼ tsp black salt a.k.a. kala namak (or sub sea salt, though black salt adds a magically “eggy” flavor)
  • 1/2 tsp onion powder
  • 3/4 tsp ground turmeric
  • 1 ⅓ cup canned light coconut milk
  • 2 Tbsp olive or avocado oil (plus more for cooking // if avoiding oil, omit and use a nonstick pan)
  • 1/4 cup chickpea flour (or white rice flour)
  • 1 ¼ tsp baking powder


  • 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)


  • 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.



*We tested this recipe with whole mung beans (which are green) and it did not work as well. We recommend moong dal for best results.
*For an omelet, cook desired veggies then remove from pan. Add the egg mixture and top with cooked veggies. Cover and cook for 2-3 minutes, or until the egg mixture appears cooked through. Then remove lid, carefully fold the omelet in half, and enjoy. 
*Nutrition information is a rough estimate calculated with lesser amount of salt, with olive oil, 1/2 cup red onion, 1/2 cup cherry tomatoes, and our macadamia nut cheese recipe and without optional ingredients.

Nutrition (1 of 6 servings)

Serving: 1 slices Calories: 211 Carbohydrates: 23.8 g Protein: 7.7 g Fat: 10.6 g Saturated Fat: 3.1 g Sodium: 530 mg Potassium: 122 mg Fiber: 3.2 g Sugar: 4.5 g

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  1. Fran Peceri says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad you enjoy it, Fran. Thank you so much for this helpful and lovely review! xo

  2. Danielle says

    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!

  3. pieovercake says

    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.

  4. Patty says

    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!”

  5. The Vegan Goddess says

    Okay, I’m confused about the black salt. It seems to come in granulated form and powder form. The Amazon link that you provided looks like powdered form, which I saw at a store and turned down because I thought I wanted granules.

    This finely ground black salt from iHerb seems to be a powder:


    Can I go with that? Or how about this one in a bottle (which I prefer to a bag)? Are the granules too large?


    Please advise so I can try this fabulous looking dish. : )

      • The Vegan Goddess says

        Thank you for your feedback.

        Okay, my first time making this and it was okay. I was afraid that it might be too thin, so I added more flour. Then I added more Black Salt. In the end, it tasted more like flour than an egg. I find that when I stray from the original amounts, it can go in the wrong direction. It was definitely close to an egg in appearance but the flavor was off.

        Plus, I didn’t have decent tomatoes so all I added were onions and it needed more. I will try this again (or as an “omelet”) until I get it right.

  6. Caroline G says

    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! :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! Sounds delicious. We’re so glad you enjoyed everything, Caroline. Thank you for sharing! xo

  7. Julie says

    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….

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for the great review, Julie. We haven’t tried aquafaba in this recipe but the idea sounds interesting!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Shellie, We tested this recipe with whole green mung beans and it did not work as well, unfortunately. We recommend moong dal for best results.

  8. Rachael says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Ooo – what great ideas! We’re so glad you enjoyed! Thanks so much for the lovely review and for sharing your modifications, Rachael! xo

  9. Liz says

    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.

  10. Michelle says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad it turned out well! Thanks so much for the lovely review and for sharing your modifications, Michelle! xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried any others, but another reader mentioned using red lentils with success. Let us know if you try it!

      • Kei says


        I want to try the red lentils as a substitute for the mung beans as well.

        Is it cooked red lentils that substitute (pre cooked before making this recipe)? Also this recipe calls for 3/4 cup split mung beans. Would I use 3/4 cup of the red lentils?

        Thank you!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Kei, we’d suggest using 3/4 cup dry red lentils (not cooked). Hope that helps!

  11. Tia says

    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!

  12. Anete says

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

    • Anita says

      What is the texture supposed to be like? The flavor was fine, but mine was more cakey than eggy. I was expecting a Just Egg texture.

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Anita, hmm, it is supposed to be similar to the Just Egg texture. It sounds like it may have gotten overcooked.

  13. Beth says

    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.

  14. Hailey says

    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!

  15. Ashley B says

    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!

  16. Julia says

    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.

  17. Laurie Keller says

    Am wondering if these “eggs” could be substituted into other recipes where an egg substitute, e.g. flax eggs, does not seem appropriate. Like your Quinoa and sweet potatoe fritters???

  18. Christine Castro says

    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 :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Christine. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  19. Trina says

    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.

  20. Rachel says

    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!

  21. Eleanor says

    I made this tonight and it was delicious, but I wonder if I accidentally cooked it a few minutes too long while I was doing the dishes. It came out sort of like a cake rather than what I would call an eggy consistency. Is it meant to be quite soft/a bit gooey in the centre, or well formed/spongy? (Mine was the latter). Can’t wait to try this again. Thanks!

  22. Sally says

    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…”

  23. Shaunna says

    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 :-)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you both enjoyed these recipes. What a great pairing! Thanks for sharing!

  24. Jasmeet Duggal says

    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!

  25. Sally Bankson says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Sally. We are so honored that you are serving this recipe to your guests! xo

  26. Suzanne says

    I have a lot of mung beans, not split, not golden. Other than the green color, would they work for this? ( The green color might tickle the kids’ fancy like the Dr. Seuss book)

    This looks really good. I’m hoping it will work with the beans I already have.

  27. Kristi says

    We love your website and recipes, Dana. Thank you for the time and beautiful creativity that goes into the amazing dishes you share with the world!

    In this frittata recipe, can Himalayan pink salt be used to substitute for the kala namak? Does it have the same “eggy” effect, also having a sulfurous smell?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kristi, thanks so much for your kind words! Himalayan pink salt will not have the same eggy flavor and smell. We find it is quite unique to kala namak and would recommend getting it for best results!

  28. Sierra says

    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

    Thanks for another stellar recipe!

  29. Sarah says

    I was so excited by this recipe but I’m sorry to say that this didn’t work for me at all. I followed this step by step and I found that I don’t like the texture and that it generally lacks flavour.

    I was also a little turned off while cooking that the split mung beans weren’t cooked – is that okay for digestion? Perhaps because I tried to cook them before blending the recipe didn’t turn out. Could that be why it didn’t turn out as expected?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sarah, Sorry to hear this didn’t turn out as expected. Cooking them before blending could definitely be the problem. The mung beans get cooked in the oven in this recipe. Also, did you make sure to use black salt, onion powder, and turmeric? Those three are what give the batter flavor.

  30. audrey silverman foote says

    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!

  31. audrey silverman foote says

    Hi Dana, I am grateful for all of your vegan recipes that I have tried. I am making this tonight. Do you think whole wheat pastry flour or white flour will work as well? I am out of the others. Thank you!

  32. Jen T says

    I’m thinking of making this as crustless mini quiche muffins. How long would you suggest baking them for in a regular sized muffin pan? Would this be something I could serve to a friend who follows keto?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Betty, we haven’t tried other milks, but other readers have had success in a similar recipe with non-dairy milks such as unsweetened plain almond milk. Hope that helps!

  33. Shakura says

    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.

  34. Rachel says

    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!

  35. Myr says

    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!

  36. Lisa says

    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.

  37. Laura Hunter says

    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!

  38. Sue says

    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.

  39. Beth Almaraz says

    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!

  40. Pat says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Pat. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  41. Kate says

    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.

  42. Dana says

    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!

  43. Robin Neville says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Robin. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  44. Cassie Autumn Tran says

    Mung beans and garbanzo bean flour = FABULOUS idea. Frittatas used to be such a massive favorite of mine prior to being vegan–I’d eat them all the time! Totally would be perfect when topped with a bunch of other vegetables as well <3

  45. Jodie says

    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!

      • Sally Bankson says

        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.

  46. Nathalie Perrotton says

    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.

  47. G Kaur says

    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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Lovely – thanks for sharing! Next time would you mind adding a rating? It’s super help to us and other readers. xoxo!

  48. Liz says

    Is there any way around soaking them? Could I use a pressure cooker or boil them for an hour or two? I wish I could say I’d have it together enough to plan to soak beans but I know it’ll never happen lol

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I don’t have a pressure cooker, but I think as long as they got somewhat soft you’d be fine! Let us know how it goes!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think so, but I’d still recommend soaking b/c they need to be soft for this recipe!

  49. Priscila Assis says

    This looks great! I’ve never had moong dal before but I’d love to try. Do you know which supermarkets offer it and are there any brands you recommend?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      We usually get ours from Amazon, but almost all grocery stores with bulk bins / dry rice and beans sections have what you’ll need!

  50. robin masia says

    I have my mung dals soaking and can not wait to make this. One question though, Do you think this would work in a glass pie pan instead of the cast iron skillet?
    Thanks again for another amazing recipe.
    Robin M

  51. Ania says

    This sounds so delicious! Mu question: is it possible to skip the long soaking time and do maybe 30min in hot water? Would that be enough?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think if the water is boiling when you pour it on, yes that should work. 30 minutes would be the minimum, 1 hour might be preferred.

  52. Sue says

    For the non vegan, can I replace with real eggs and cheese? I love your recipes, wish you would post non vegan as well! Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Sue! You can of course sub real eggs and cheese here. I’m not sure on quantities per say, but if you give it a try let us know how it goes!

    • Lee Varner says

      The whole point of this website is to make vegan recipes for those old traditional recipes that were originally non-vegan. What is the point of making them with animal products with a vegan recipe I don’t understand please explain this to me.

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        Lee, I’m sorry but you’ve misunderstood our mission. Minimalist Baker is a space for simple recipes, first and foremost. Some recipes are plant-based, some are not.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Mm, I’d think so yes. And red lentils actually turn yellow / orange when cooked so it may even look similar! Let us know if you give it a try!

    • Jacky S says

      Love this recipe. I soaked the mung beans over night so they were very plump and I left the batter in the fridge for 24 hours before I was ready to assemble. For toppings we used left over cooked broccoli, onion, a chopped up vegan frankfurter Field Roast brand, which taste like ham and topper with a generous amount of shredded So Delicious Vegan cheddar cheese (from grocery outlet). Just trying to use up what we have since were moving soon, but was so delicious. Not sure if it made a difference but ai didn’t have light coconut milk, so I used 1/2 really thick coconut milk and 1/2 water. Thanks Dana!