A mung bean frittata š³, topped with sheeze! Mung beans are packed with wholesome goodness and make a great substitute for those who donāt eat eggs.
I tried meal prepping these, but I couldnāt resist snacking on them, so they only lasted two days! Who else is guilty of that?
Ingredients for Mung bean frittata
- 1 1/4 cups split mung beans (Mung Dal), soaked for 2 hours or overnight
- 1 1/4 cups plant milk (I used soy)
- 1 can chickpeas
- 1 medium onion, chopped
- 2 garlic cloves, crushed
- 1 bell pepper, diced
- 150g cherry tomatoes, halved
- 100g tenderstem broccoli, sliced
- 1/4 cup mushrooms, chopped (optional)
- 1 + 1 tsp all-purpose seasoning
- 1 + 1 tsp smoked paprika
- 1/2 tsp black salt (optional for an eggy taste)
- Salt and pepper to taste
Directions
- Preheat your oven to 180Ā°C (350Ā°F).
- Line a baking tray with baking paper and add 3 tbsp of oil, sliced onions, minced garlic, diced bell peppers, cherry tomatoes, broccoli, 1 tsp all-purpose seasoning, 1 tsp smoked paprika, salt, and pepper to taste. Toss to coat evenly and roast in the oven for 10 minutes.
- Meanwhile, blend the drained split mung beans with a pinch of black salt (optional), 1 tsp all-purpose seasoning, 1 tsp smoked paprika, plant milk, and 1 tsp of salt until smooth.
- After 10 minutes, remove the vegetables from the oven, pour the mung bean mixture over them, and stir to combine.
- Top with cheese if desired and return to the oven for another 10-15 minutes or until the top is lightly browned.
- Remove from the oven, serve warm, and enjoy!
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