Moong Dal Frittata (vegan egg bake)
This moong dal egg bake is a delicious and protein-packed breakfast option that is cooked in a single pan. The lentil "egg" batter is filled with herbs, veggies, and sundried tomato, creating a flavorful and satisfying frittata bake!
Moong dal, also known as petite yellow lentils or green split moong beans, is a great alternative for creating an egg-like batter. You can use these lentils to make various dishes like omelettes, frittatas, and scrambles. This lentil omelet bake is versatile and delicious, making it a perfect option for those who prefer not to use chickpea flour for their egg substitutes.
There are different savory breakfast options using lentils, mung beans, and chickpea flour as egg substitutes, such as moong bean omelette, chickpea flour omelette, chickpea flour frittata, and moong egg sandwich.
If you can't find moong dal, you can easily purchase it online or at Indian stores. You can also use split red lentils as an alternative, though the flavor may vary slightly. Experiment with different lentils and chickpea flour to find your preferred batter for different dishes.
These dishes made with lentils have been part of Indian cuisine for a long time, each using unique spices and flavors. To enhance the egg-like taste and texture, you can add kala namak, an Indian sulfur salt. If you don't have this ingredient, you can omit it.
Wash the moong dal and soak it in warm water for at least 3 hours or overnight. Then, drain the dal and blend it with salt, garlic powder, onion powder, kala namak, black pepper, baking powder, nutritional yeast, cashews, and water until smooth.
Preheat the oven to 400°F and line a baking dish with parchment paper. Spread bell peppers, mushrooms, and onions in the dish, drizzle with oil, and sprinkle with smoked paprika, thyme, oregano, salt, and pepper. Bake for 15 minutes.
Remove the dish from the oven and add tofu, sun-dried tomatoes, spinach, green onions, and cooked beans. Pour the moong dal batter over the veggies, mix lightly, and top with reserved vegetables. Sprinkle vegan Parmesan on top.
Bake for 30-35 minutes until set. Let it cool before slicing and serving. This frittata can be enjoyed warm or cold, paired with sourdough, hot sauce, or vegan egg Benedict sauce. It also makes a great filling for sandwiches.
Serve the Moong Dal Frittata as part of a breakfast spread with potatoes and sourdough, or use it as a filling for a vegan breakfast sandwich. It's versatile and delicious with various toppings like vegan hollandaise.
For allergy-friendly options, you can replace cashews with seeds, use nut-free milk, omit tofu for beans or chickpea flour, and ensure your vegan Parmesan is soy-free and gluten-free.
Leftovers can be stored in the fridge for up to 4 days or frozen for up to 2 months. Reheat in the oven or toaster before serving. Enjoy this flavorful and nutritious dish in different ways! following sentence in a more concise manner:
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