This Zucchini Frittata is a simple, delicious, and satisfying breakfast or lunch. It’s easy to make, great for meal prepping, and packed with plant-based protein and fiber to fuel you through the day. Unlike many other plant-based frittatas, this one is soy-free and uses split mung beans instead of tofu. Grating the zucchini instead of slicing makes it blend more seamlessly into the batter, so it’s great for picky eaters.
Why split mung beans?
This Zucchini Frittata calls for split mung beans, not whole mung beans. The difference? Split mung beans are yellow since the outer green hulls have been removed. Split mung beans cook faster than whole mung beans and have a fairly neutral flavor (they’re not as “beany” as chickpeas or lentils).
Where to find split mung beans
Split mung beans are commonly used in Asian and Indian cuisine. Check the international aisle at your grocery store, visit an Asian market, or shop online. HMart and many other speciality stores carry them.
Forgot to soak your mung beans?
No problem! Use this quick soak method:
- Boil a pot of water, then remove from heat.
- Add mung beans and let them soak for 1-2 hours.
Seasoning tip
If you like your food just lightly salted, use ½ tsp salt. If you find it’s not salty enough for you, you can always sprinkle a little salt on top when serving. You can also add a pinch of black salt (kala namak) to the batter for a more “eggy” flavor.
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 8×8-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.
