Easy Egg-Free Frittata

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!

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.

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!

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!

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 Print SAVE SAVED

4.82 from 43 votes Prep Time 6 hours 30 minutes Cook Time 30 minutes Total Time 7 hours Servings 6 (Slices)Course BreakfastCuisine Gluten-Free, VeganFreezer Friendly NoDoes it keep? 2-3 Days

Prevent your screen from going dark


US Customary – Metric3/4 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 powder3/4 tsp ground turmeric1 ⅓ cup canned light coconut milk2 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

Leave a Reply

Your email address will not be published. Required fields are marked *