Vegan Lentil Veggie Frittata Soyfree

By Vegan Richa · 50 min

Ingredients

Instructions

1. Soak the red lentils in hot water for at least 20 minutes.
2. Preheat the oven to 365°F (180°C). Line a pan with parchment or grease it well.
3. Heat the oil in a skillet over medium heat. Add the onion and garlic and cook until translucent, about 3 to 4 minutes.
4. Add the asparagus, cauliflower, carrots and any other vegetables. Cover and cook for 2 minutes.
5. Stir in the spices and greens. Cover and cook for 2 to 4 minutes, until the greens wilt. Remove from heat and keep covered for another minute.
6. Drain the lentils and blend them with 1 cup of water for at least 1 minute. Add the almond meal and the remaining egg mixture ingredients and blend until smooth.
7. Spread the vegetables in the lined pan. Stir in vegan cheese shreds if using.
8. Pour the lentil mixture over the vegetables and spread it with a spatula. Tap the pan once or twice so it settles.
9. Bake for 40 to 50 minutes, until a toothpick from the centre comes out almost clean and not wet.
10. Cool in the pan for 10 minutes, then on a rack for another 5 to 10 minutes before slicing.

Summarized from Vegan Richa's video. Watch it for the details.

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