Description
A vibrant and healthy savory vegan frittata featuring blended moong dal sautéed mushrooms bell peppers spinach and crumbled tofu.
Ingredients
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1 cup moong dal.
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1/2 cup water.
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1/2 tsp turmeric.
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1/2 cup mushrooms.
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1/2 cup bell peppers.
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1 cup fresh spinach.
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1/4 cup firm tofu.
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3 sun-dried tomatoes.
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2 tbsp olive oil.
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1/2 tsp baking powder.
Instructions
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Blend soaked dal and water with turmeric until a velvet emulsion forms.
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Sauté mushrooms and peppers in olive oil then wilt the spinach.
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Fold the vegetables tofu and tomatoes into the batter.
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Pour into a skillet and cook for 7 minutes on the stove.
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Bake at 180C for 15 minutes until the center is firm and artisanal.
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Let cool for 5 minutes then slice into wedges for a professional finish.
Notes
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Blending the lentils until smooth is the secret to a professional-grade airy crumb for this Moong Dal Vegetable Frittata.
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Fresh spinach provides a sophisticated and savory foundation while adhering to dietary rules.
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This dish is naturally vegan and perfect for holiday social gatherings.
- Prep Time: 10 mins.
- Cook Time: 30 mins.
- Category: Brunch.
- Method: Baking/Searing.
- Cuisine: Indian-Fusion.
Nutrition
- Serving Size: 1 wedge.
- Calories: ~ 210 kcal.
- Sugar: ~ 2g.
- Sodium: ~ 340mg.
- Fat: ~ 9g.
- Saturated Fat: ~ 1.5g.
- Unsaturated Fat: ~ 7.5g.
- Trans Fat: ~ 0g.
- Carbohydrates: ~ 24g.
- Fiber: ~ 8g.
- Protein: ~ 12g.
- Cholesterol: : ~ 0mg.
Keywords: Moong Dal Vegetable Frittata, Vegan Frittata Recipes, Healthy Brunch Ideas, Lentil Omelet Recipes, Sun-Dried Tomato Recipes, New York Recipe.