Mung Bean Omelette

I love this recipe as it's so versatile. I use the "omelettes" as wraps and stuff them with lots of lightly sauteed veggies or tofu and salsa for a touch of Mexican. Mung beans (also called Moong Dal) can be a little difficult to find although an Indian market would certainly carry them.

Mung Bean Omelette

Makes about 4 large omelettes

Ingredients:

1 cup split mung beans, soaked overnight

1/2 cup unsweetened plant-based milk

1/2 cup aquafaba (the liquid from a can of beans)

2 tbsp avocado oil

2 tbsp nutritional yeast

1 tsp garlic powder

1/2 tsp onion powder

1/2 tsp freshly ground black pepper

1/4 tsp turmeric, optional

1 tsp baking powder

Instructions:

Soak mung beans overnight in a large bowl with plenty of water. Drain and rinse.
Combine drained mung beans and all other ingredients in a blender and blend until smooth.
Heat a little oil in a non-stick pan on medium-high heat. Pour in about 1/2 cup of the "egg" mixture and spread it thinly. Allow to cook for 3-5 minutes or until the top looks fairly dry. Carefully flip the omelette and cook for an additional minute or two. Fill with your favourite omelette ingredients and serve.

Notes:

Mix will keep in the fridge for up to 5 days in a tighly sealed container.
If you don't have aquafaba, you can omit it but your omelette won't be as fluffy.