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Plant-based zucchini frittata
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Zucchini Frittata

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4

Ingredients

  • 1 tbsp olive oil
  • ½ small onion thinly sliced
  • 2 garlic cloves minced
  • 1 medium zucchini (about 200 grams)

For blending

  • 1 cup split mung beans soaked overnight
  • 275 ml water
  • 1 tbsp olive oil
  • ¼ cup nutritional yeast
  • 1 tsp baking powder
  • ½ tsp dried thyme
  • ½ tsp dried oregano
  • ¼ tsp paprika
  • ½-1 tsp salt
  • ⅛ tsp pepper

For serving (optional)

  • Avocado sliced
  • Plant-Based Whole30-compatible hot sauce
  • Parsley minced
  • Side salad

Instructions

  • PREHEAT oven to 350°F. Line an 8x8-inch square pan with parchment paper.
  • HEAT olive oil in a skillet over medium heat. Add onions and a pinch of salt and cook until browned. Add garlic and stir for 30-60 seconds until fragrant, then remove from heat.
  • CUT about 15 thin slices of zucchini and shred the rest of the zucchini. Squeeze excess water out of the shredded zucchini.
  • DRAIN and rinse soaked mung beans, then add to a blender along with the water, olive oil, nutritional yeast, thyme, oregano, paprika, salt, and pepper. Blend until smooth.
  • IN a large mixing bowl, stir together the blended mixture, zucchini, onions, and garlic. Transfer to lined baking pan and bake for 40-45 minutes until the filling is set. You can test for doneness by sticking a toothpick in the center—it should come out clean.
  • COOL for at least 10 minutes before slicing, then serve as desired.