Name: Easy Egg-Free Frittata
Prep time: 390 min
Cook time: 30 min
Total time: 420 min
Yield: 6 (Slices)
Ingredients: 3/4 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 powder; 3/4 tsp ground turmeric; 1 ⅓ cup canned light coconut milk; 2 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))