This easy egg free frittata recipe will impress all you egg-eating friends. In this recipe we’re replacing egg with moon dhal (different from mung bean as they are split) and chickpea flour.
This is vegan, gluten free, healthy, high in protein, and an excellent weekend breakfast/brunch/lunch idea. Now that we have the time to get a little creative in the kitchen, I’d recommend trying this one out.
Ingredients:
3/4 cup moong dal, NOT whole mung beans
1 ¼ tsp of salt OR black salt (kala namak) for the eggy flavour
1 tsp onion powder
3/4 tsp ground turmeric
1 tsp smoked paprika
1 tsp Kitchen King Spice (optional – you can find this in most Indian grocers)
1 ⅓ cup plant milk of your choice (unsweetened – I used soy)
2 Tbsp olive (plus more if that’s your preference… I added more plus a little bit of my marinated vegan feta oil for more flavour)
1/4 cup chickpea flour (or white rice flour)
1 ¼ tsp baking powder
Toppings are up for interpretation depending on what you like. I highly recommend more toppings to fill up the frittata. Mushrooms are a great option.
NOTE: if your cast iron pan is seasoned well, you don’t have to use baking paper
Thanks for watching!
Maddy
Music: Easy by Johnny Stimson from Musicbed https://www.musicbed.com/songs/so-good/19880
Instagram: @madisonhewish
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