Pizza cutter resting on a skillet of our Vegan Frittata recipe
4.67 from 18 votes

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
Prep Time 6 hours 30 minutes
Cook Time 30 minutes
Total Time 7 hours
Servings: 6 (Slices)
Category: 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)


  1. 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.
  2. The next day (before baking) preheat oven to 375 degrees F (190 C).
  3. 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.

  4. 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.

  5. 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.
  6. 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 Per Serving (1 of 6 slices)