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
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