Directions
- 1Add dry mung beans to a bowl and cover with water (should be about an inch of water on top once soaking). Soak overnight.
- 2Drain mung beans and add to a blender with all other ingredients. Blend until smooth.
- 3Add to a glass jar or airtight container and store in the fridge up to one week.
- 4Heat a nonstick frying pan on medium/high heat. Spray or lightly grease the pan with oil.
- 5Once hot, pour ½ cup of omelet mixture into the pan and lift + tilt the pan until it forms a thin, large circle in the bottom of the pan.
- 6Cook until edges are cooked and small bubbles form all over the surface.
- 7Flip and cook on other side until golden brown.
- 8I like to add veggies into the pan before pouring in the egg mix so they are cooked into the egg.
- 9You can also just add them onto the cooked omelet with some vegan cheese and then flip it in half to hold it all together.
Ingredients
- 0.75 cup dry yellow split mung beans(moong dal)
- 1 cup nondairy milk
- 1.5 tsp salt
- 1 lots of cracked black pepper
- 2 tbsp neutral oil
- 1 tsp baking powder
- 2 tbsp nutritional yeast
- 0.25 tsp garlic powder
- 0.25 tsp onion powder
- 0.5 tsp black salt (kala namak)
- 1 veggies
- 1 vegan cheese
Equipment
blenderfrying pan
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