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 people

Equipment

1 High speed blender

Ingredients

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