"Serve this easy mung bean frittata at breakfast for extra protein and veggies to fuel your morning. Vegan and gluten-free!"
Mung Bean Frittata
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Prep time: 15mins
Cook time: 40mins
Serves or Makes: 6
Recipe Card
ingredients
- 1 head of broccoli, chopped
- 1/2 cup tomatoes, chopped
- 1 cup yellow split mung beans, rinsed
- 300 ml water
- 1 tablespoon nutritional yeast
- 2 teaspoons miso
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon baking powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
Method
Step 1
Soak rinsed mung beans in a large bowl of water overnight. If short on time, boil a pot of water, turn off the heat, add mung beans, and let them soak for 1-2 hours.
Step 2
Preheat oven to 350°F/180°C. Grease a 12×8-inch baking dish or 8-inch cake pan or square pan with olive oil.
Step 3
Steam chopped broccoli, either in the microwave for 2 minutes, or in a steamer on the stove for about 5 minutes.
Step 4
Blend soaked mung beans, water, nutritional yeast, miso, salt, pepper, baking powder, and turmeric (if using).
Step 5
Pour mung bean mixture into prepared baking dish. Sprinkle broccoli and tomatoes on top and use a spoon or spatula to press the veggies down into the mung bean batter. Sprinkle thyme and oregano on top.
Step 6
Bake for 40 minutes, until the filling is set and the edges are browned. Cool for at least 10 minutes before slicing.