Vegan Italian Veggie Frittata Bake

Step 1: Prepare the Mung Beans

1. Soak the peeled mung beans in water overnight (8–10 hours). Drain and rinse well.

Step 2: Blanch the Spinach

1. Bring a pot of water to a boil (212°F / 100°C).
2. Add spinach leaves and blanch for 30 seconds.
3. Transfer spinach to a bowl of cold water, then squeeze out excess water.

Step 3: Prepare the Vegetables

1. Slice the shiitake mushrooms thickly.
2. Halve the cherry tomatoes.
3. Dice the onion.

Step 4: Make the Vegan Egg Batter

1. In a blender, combine:
2. 1 cup soaked mung beans
3. 1 teaspoon black salt
4. 2 teaspoons curry powder
5. 1 tablespoon nutritional yeast
6. 0.5 teaspoon baking powder
7. Pinch of black pepper
8. 1 tablespoon olive oil
9. 1 cup water
10. Blend on low speed until smooth and creamy.

Step 5: Sauté the Onions

1. Preheat a large oven-safe skillet over low heat (285–300°F / 140–150°C).
2. Add a generous drizzle of olive oil and sauté the diced onion until soft, about 2–3 minutes.

Step 6: Add the Mushrooms and Tomatoes

1. Increase heat to medium heat (320–355°F / 160–180°C).
2. Add the sliced mushrooms and cherry tomatoes. Sauté until they release moisture, about 4–5 minutes.

Step 7: Add the Spinach

1. Stir in the blanched spinach and 1/2 teaspoon salt. Mix well.
   

Step 8: Pour the Vegan Egg Batter

1. Reduce heat to low (285–300°F / 140–150°C).
2. Pour the vegan egg mixture over the sautéed veggies.

Step 9: Partially Set the Frittata

1. Let the frittata cook undisturbed until the edges begin to set, about 3–4 minutes.
2. Gently run a spatula around the edges to loosen.

Step 10: Bake the Frittata

1. Preheat oven to 350°F / 175°C.
2. Transfer the skillet to the oven and bake, covered with foil, for 6–8 minutes, or until fully set.

Step 11: Serve and Garnish

1. Carefully remove the skillet from the oven (use oven mitts!).
2. Slice and serve the frittata warm.
3. Top with a few extra cherry tomatoes and sprinkle with chopped parsley.