Mung Bean Omelet
Mung beans can be used to make a beautiful omelet
Servings: 2
Equipment
- non-stick pan
- blender
Ingredients
mung bean batter
- 1 cup mung beans shelled, split
- 1 1/4 cup plant milk any kind
- 1 tsp black salt aka kala namak
- 1 clove garlic or 1/2 tsp garlic powder
- 1/2 tsp black pepper
omelet filling - so many possibilities. Any or all of these:
- 1 medium potato diced
- 1/2 bell pepper any color, diced
- 1 tomato chopped
- 1 handful spinach
- 3 green onions chopped
Instructions
mung bean batter
- Soak the mung beans in water, 8 hours or longer. I refrigerate them for this step.
- Drain and rinse the beans. Add them to a blender with the rest of the batter ingredients. Blend until smooth and creamy. The batter should be pourable but not thick, thin but not watery.
Filling
- If you are using diced potatoes, cook them in boiling water for 7-9 minutes until done.
- Sauté whatever filling ingredients you choose. It's necessary to cook them a little (unless you like them uncooked) because the mung bean batter cooks very quickly and will barely even warm the filling.
Make the omelet
- Heat your non-stick pan over medium heat.
- Pour 1/2 cup of batter onto the pan. Swirl the pan around to encourage the batter to spread out into a circle of thin batter.
- Spread filling over half of the circle of batter.
- The batter cooks quickly, in a couple of minutes. When the edge easily lifts from the pan, the omelet is done. Fold the omelet in half and slide it out of the pan.
Notes
It's always nice to have a sauce with an omelet. Some options are a vegan cheese sauce (there's a good one with this nachos recipe) or a quick whisk of vegan mayo and salsa.