{"id":116373,"date":"2025-03-06T22:31:10","date_gmt":"2025-03-06T22:31:10","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/breakfast\/moong-dal-frittata-vegan-egg-bake\/"},"modified":"2025-03-06T22:31:10","modified_gmt":"2025-03-06T22:31:10","slug":"moong-dal-frittata-vegan-egg-bake","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=116373","title":{"rendered":"Moong Dal Frittata (vegan egg bake)"},"content":{"rendered":"


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This moong dal egg bake is a hearty, protein-packed, savory breakfast that cooks up in a single pan!\u00a0And is freezer friendly! The lentil \u201cegg\u201d batter is packed with herbs, veggies, sundried tomato and amazing flavor to make a fantastic satisfying frittata bake!<\/p>\n

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Moong dal, which is petite yellow lentils, or green moong beans with their skin removed and split, is a great substitute to make an egg-like batter. You can use these lentils to make omelettes, egg patties, frittatas, egg bakes, or even scrambles. This lentil omelet bake is versatile and delicious and a great option if you don\u2019t want to make a chickpea flour omelette\/frittata(which can taste bitter to some).<\/p>\n

I have several savory breakfast options for you that use lentils, mung beans\/moong dal, and chickpea flour as an egg substitute. You can try my moong bean omelette<\/a>, chickpea flour omelette<\/a>, chickpea flour frittata<\/a>, and moong egg sandwich<\/a>.\u00a0<\/p>\n

\"close-up\"close-up<\/figure>\n

If you don\u2019t have moong dal, it is easily available online on Amazon<\/a> or in Indian stores. Many stores ship as well. If you just can\u2019t find it, you can use split red lentils instead, but the flavor will be slightly different. Many different lentils and chickpea flour can work here, but each of these has a slightly different flavor and texture. Play around with them, try my other recipes, and decide which batter you like best for which application.<\/p>\n

These omelettes, frittatas, and egg patties type dishes made with these different lentils have been in Indian cuisine for a really long time. They\u2019re just called different things and use slightly different spices. For a more egg-like flavor and texture, we add some kala namak, which is Indian sulfur salt. If you don\u2019t have that, just omit it. If you can find some, it\u2019s great for adding that extra eggy flavor to vegan egg dishes like this lentil frittata.<\/p>\n

\"lentil\"lentil<\/figure>\n

This lentil frittata is also pretty high in protein. There is protein from the moong dal,<\/strong> protein from some crumbled tofu<\/strong> that we add to it, and protein from some cashews or hemp seeds<\/strong> that we use to make the batter, as well as some nutritional yeast<\/strong>. All of that protein makes it a hearty and satisfying breakfast!<\/p>\n

If you want to make this soy-free, omit the tofu, or you can replace it with chickpea flour tofu<\/a> or white beans instead. If you don\u2019t want to add nutritional yeast, you can omit that as well.<\/p>\n

Why You\u2019ll Love this Moong egg bake<\/h2>\n