A nourishing, protein‑rich whole‑food omelette made entirely from blended yellow mung beans, this recipe delivers the familiar comfort of an eggy breakfast with the lightness and vitality of plants. The batter—made from soaked moong dal, nutritional yeast, turmeric, garlic, onion powder, kala namak, and baking powder—cooks into a golden, fluffy omelette that’s naturally gluten‑free, oil‑free, and deeply satisfying. Stuffed with a hearty vegetable filling of onions, tomatoes, mushrooms, spinach, and a sprinkle of nutritional yeast, it becomes a vibrant, flavour‑packed meal that works for breakfast, lunch, or a quick weeknight dinner.

Health Benefits

• High in plant protein: Mung beans provide all essential amino acids, supporting muscle repair, satiety, and stable energy.
• Rich in fibre: Helps regulate digestion, support gut health, and maintain steady blood sugar levels.
• Naturally anti‑inflammatory: Turmeric and garlic powder add antioxidant compounds that support immune function.
• Heart‑friendly: Whole-food ingredients, zero cholesterol, and minimal sodium make this omelette ideal for cardiovascular health.
• Nutrient-dense vegetables: Mushrooms, spinach, tomatoes, and onions deliver iron, folate, vitamin C, potassium, and phytonutrients that support overall vitality.
• Egg-free but flavourful: Kala namak adds an authentic savoury “eggy” aroma without the saturated fat or cholesterol of eggs.

This mung bean omelette is wholesome, comforting, and deeply nourishing—an easy staple for anyone embracing whole-food plant-based living.

Mung Bean Omelette

Catherine Barclay

A bright, protein‑rich plant‑based omelette made from blended mung beans, cooked until golden and tender. Light, fluffy, and savoury, it’s perfect for stuffing with veggies or enjoying as a simple, wholesome breakfast.

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Course Breakfast

Servings 2 people

Equipment

• 1 High speed blender

Ingredients

  

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Omelette mix

• 1 cup split yellow mung beans (moong dal)¾¾ soaked3+ hours and drained
• ¾ cup water
• 2 tbsp nutritional yeast
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp ground turmeric for colour
• ½ tsp kala namak black salt, for an eggy flavour
• 1 tsp baking powder

Filling

• 1 lrge onion diced
• 2 tomatoes diced
• 1 cup button mushrooms diced
• 1 cup spinach leaves shredded
• 1 tbsp nutritional yeast

Instructions

 

• Add soaked mung beans, water, nutritional yeast, spices, kala namak, and baking powder to a high-speed blender. Process until completely smooth.
• Sauté your choice of diced vegetables in a dry non-stick skillet over medium heat with a splash of water until tender. Set aside.
• Heat a quality non-stick skillet over medium heat. Pour in half the batter, spreading it evenly with a spatula into a circular shape.
• Cover with a lid and cook for 3 to 4 minutes until the edges lift easily and bubbles form on top.
• Add your vegetable fillings to one half, fold the omelette over, and cook for another 1 to 2 minutes until hot and lightly browned.
• Serve with a nice fresh green salad

Keyword Fiber rich, Fibre rich, mung bean, no oil, omelette, plant-based, vegan, wfpb, wholefood

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