Velvety Plant-based Omelette

This is a delicious plant-based alternative which is light, fluffy and healthy



Ingredients

  • 3/4 cup split mung beans (I buy the Jiva brand online) - use the split not whole beans

  • 1 can light coconut milk

  • 1/4 cup chickpea flour (you can also use almond or brown rice flour)

  • 1 1/4 tsp baking powder

  • 1 1/2 Tbs nutritional yeast

  • 1 tsp ground turmeric

  • 1 tsp onion granules

  • 1 1/4 tsp black salt aka kala namak (this adds an “eggy” flavor

  • Freshly ground black pepper

  • Dash of olive oil



Instructions

  • Rinse the beans and then add them to a bowl covered with warm water and let if soak for at least 6 hours or overnight

  • Drain, rinse well and add the beans and all the other ingredients to a high-speed blender

  • Taste add nutritional yeast if you prefer a more “cheesy” flavor; or more salt

  • The mixture should be pourable but not runny. Add more flour if it is too runny

  • Heat a non-stick pan on medium heat or add a dash of olive oil to a heated pan and pour enough batter to just cover the pan

  • This is important as too much will make the omelette get-like and stodgy

  • Cook for 2-3 min or until edges start to brown a little

  • Then use a spatula to gently push to mixture and lift to fold over

  • Cook for another 2-3 min



Notes

  • Makes 3 large or 6 small omelettes

  • Add fillings of your choice before folding it over

  • If you don’t use all the batter right away it will store in the fridge for up to 1 week

  • This batter can also be used for scrambled eggs or frittatas

Adapted from and thanks to minimalist baker for the recipe