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Soak rinsed mung beans in a large bowl of water overnight. If short on time, boil a pot of water, turn off the heat, add mung beans, and let them soak for 1-2 hours.
Preheat oven to 350°F/180°C. Grease or line a 12x8-inch baking dish or 8-inch square pan.
Steam chopped broccoli, either in the microwave for 2-3 minutes, or in a steamer on the stove for about 5 minutes until tender. (I use a Lekue* microwave steam case.)Tip: Use the broccoli florets and stems! You can peel the stem if yours is particularly tough, but I just chop them into small pieces.
Blend soaked mung beans, water, olive oil, nutritional yeast, miso, salt, pepper, baking powder, and turmeric (if using).
Pour mung bean mixture into prepared baking dish. Sprinkle broccoli and tomatoes on top and use a spoon or spatula to press the veggies down into the mung bean batter. Sprinkle thyme and oregano on top.
Bake for 30-40 minutes until the filling is set (can take up to an hour depending on your oven and how much water is added). Cool for at least 10 minutes before slicing.
To store, let the frittata cool completely, then cover and store in the fridge for up to 5 days. Or cut into individual slices and freeze for up to 2 months.