Mung Bean Omelette for Breakfast

A Mung Bean Omelette for breakfast is a great option on days you may be craving a good hearty breakfast. There are so many ways to create the experience of eating eggs, without eating eggs. This plant-based vegan omelette delivers on texture and, might one add, flavour as well. The secret to getting your mung bean ‘crepe’ to live up to the expectations of an omelette are two ingredients. Kala namak (black salt) and nutritional yeast (aka nooch). Yes, this combinations somehow works, if you are not a fan of nooch you can skip it, but certainly do add the kala namak, it is what makes the crepe an omelette. Kala namak is a black salt used in Indian cooking and it has that sulfurous aroma that brings that egg-like flavour to the omelette or any plant based egg you may be making.

A mung bean omlette is a breakfast for a queen or a king

There are many schools of thought on breakfast behaviour these days. I’m personally a fan of breakfast and have always been a fan of breakfast. I will gladly skip other meals, but will quickly turn into a ‘creature’ if breakfast as not been had.  In a previous post I shared a recipe for a Chickpea Scramble on gluten free sourdough toast. It was a hit. This omelette recipe was fun to make and a joy to eat and let’s just say it will be on rotation for me for the foreseeable future.  If you are going to have a breakfast, you may as well make it count, make it filling, make it nutritious.

Vegetables for breakfast or at any other meal for that matter

This omelette was served with fresh slices of avocado, fresh spinach and filled with baked onions to add some deep caramel flavour and some baked mushrooms, deep and earthy and some baked cherry tomatoes. You can, however, stuff and serve your omelette with whatever you have in your fridge. It’s just one of those recipes where strict rules do not apply, and you’ll enjoy it regardless.  A few people sent DMs on social media about whether they could eat vegetables for breakfast. Yes you can! You can eat vegetables at any point of time in your day, let’s leave those food rules alone.

Print Recipe

Mung Bean Omelette | Plant-Based Vegan Egg Alternative

Serves: 4 Prep Time: 30 Mins Cooking Time: 20 Mins 20 Mins Nutrition facts: 200 calories 20 grams fat

Ingredients

1 cup mung dal (hulled mung beans)

1 tbsp nutritional yeast

1 tsp turmeric

1 tsp sea salt

¼ tsp baking soda

¼ tsp kala namak (black salt)

avocado for frying

Water

 

Filling

100g mushrooms

50g cherry tomatoes

½ medium onion

1 tsp sea salt 

1 tsp black pepper

1 tbsp avocado oil

1 tsp agave syrup (or sweetener of choice)

 

Serving

Fresh spinach

Avocado slices

Instructions

• Soak mung beans for at least 4 and a maximum of 8 hours

Filling

• Slice the onions and mushrooms, and cut the cherry tomatoes in half
• Place each ingredient in a bowl, sprinkle salt, black pepper and avocado oil. The onions add the 1 tsp of agave syrup or sweetener. 
• Lay the ingredients on a lined baking sheet and bake in the oven at 180C for 20 minutes

Omelette

• Rinse the mung beans and then blend them with turmeric, sea salt, baking soda, nutritional yeast and reserved soaking water into a batter
• Heat a crepe pan or wide fry pan on medium heat and add in 1 tbsp avocado oil
• Ladle the batter into crepe pan and swirl it around to spread it over the pan
• Sprinkle seasoning and a little more oil on top then flip the omelette over, sprinkle on some kala namak over the top, flip the omelette over one more time and cook for about 30 seconds then plate
• Cover the pan with a lid and let the crepe cook for 2 - 3 minutes until it crisps up
• Remove from the omelette from the pan, place on a flat plate fill with your preferred filling (roasted vegetables, baked mushrooms, spinach, for example) fold and serve