When you compare the ingredients to besan chilla, the Indian breakfast omelet that just happens to be vegan, you'll notice that both are made with mung bean flour and water.
Making an eggless frittata starts with making your own egg substitute, which is really just besan chilla, and it genuinely couldn't be easier.
The rest of the work depends on what kinds of fillings you'd like to include in the frittata itself, giving you the perfect opportunity to use whatever veggies you have in the fridge.
While chickpea flour folds and molds like an egg when it's mixed with water, it doesn't actually taste like an egg. However, it provides a perfect blank canvas for adding egg-like flavors.
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