Fluffy Vegan Omelet Recipe

30 Sep 2020

@skinnykatwoman profile image
skinnykatwoman

moong dal omelet

Don't get me wrong, I LOVE tofu and absolutely adore how versatile it is. But there's only so much scrambled tofu one can take for breakfast! While researching an alternative 'eggy' combination, I found this one using yellow moong dal which produces a dazzlingly yellow batter that cooks beautifully to form a perfect vegan omelette. Since I like to add a punch of flavour to my dishes, I included a bit of Za'atar spice for extra oomph. The best part about this recipe is that it yields a few servings, so you can keep the batter up to a week to use! This recipe was adapted from Minimalist Baker.

Avg cook time: 5 mins

Avg prep time: 10 mins

Yields about 6 servings

Ingredients

  • • 156 g yellow moong dal
  • • 1 tsp sea salt
  • • 1/2 tsp onion powder
  • • 3/4 tsp ground turmeric
  • • 2 tsp nutritional yeast
  • • 1 tsp Za'atar spice
  • • 320 ml light coconut milk
  • • 1 tsp olive oil
  • • 40g white rice flour (or can sub with brown rice flour/chickpea flour/almond flour)
  • • 1¼ tsp baking powder

ingredients

Method

1. Rinse mung beans and soak (covered) for at least 6 hours or overnight.

2. Drain and rinse well. Add to the blender along with other ingredients and blend until creamy and smooth. Pour into a measuring jug for easy handling when cooking.

moong bean batter for omelet

3. Heat oil in a non-stick pan. Once hot, pour the egg mixture until the batter covers the edges of the pan.

4. Cook for 1-2 minutes, or until the edges appear a little dry. Use a spatula to fold the egg mixture in half. You'll notice that the bottom half touching the pan would have browned at this point. Cook for another 1-2 minutes.

vegan omelette

5. Transfer egg to a plate and add your favourite toppings like coriander, chilli flakes, caramelised onion etc.

6. Keep the remaining batter in the fridge, up to 1 week.

. . .




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Responses

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@simhazel profile image
simhazel2 YEARS AGO
This sounds way easier than some of the other recipes I tried
REPLY
@skinnykatwoman profile image
skinnykatwoman2 YEARS AGO
Minimalist Baker has some super easy to follow vegan recipes! 😊 and delicious too 😋
REPLY
@amazinganne profile image
amazinganne2 YEARS AGO
Ooh nice touch with mung beans, tumeric & coconut! Now I can enjoy my fav foods in a form I miss! 🧡💛
REPLY
@skinnykatwoman profile image
skinnykatwoman2 YEARS AGO
💕
REPLY
@waisum profile image
waisum2 YEARS AGO
Wow JUST egg for a fraction of the price😉 awesome
REPLY
@skinnykatwoman profile image
skinnykatwoman2 YEARS AGO
YASSS ✨
REPLY
@waisum profile image
waisum2 YEARS AGO
I think you’ll get a more eggy flavor with kala lamak too! I usually add it to my tofu scrambles 🤗
REPLY
@skinnykatwoman profile image
skinnykatwoman2 YEARS AGO
definitely! I just couldn’t find that easily where I am so had to sub with regular salt 😅
REPLY
@waisum profile image
waisum2 YEARS AGO
Try Mustafa!
REPLY
@swetasahu profile image
swetasahu2 YEARS AGO
This is genius!
REPLY
@skinnykatwoman profile image
skinnykatwoman2 YEARS AGO
thank you! 90% credit goes to Minimalist Baker, I just tweaked the spices ☺️
REPLY
@rainy profile image
rainy2 YEARS AGO
Awesome! And if a person only has moong Dal, it still becomes really nice. Can just add a few green chillies, coriander leaves and salt ( onion optional) moong is healthy too.
REPLY
@skinnykatwoman profile image
skinnykatwoman2 YEARS AGO
truth! 😋 spices add ZING to any ingredient!
REPLY
@kmurph1 profile image
kmurph12 YEARS AGO
So good!! I subbed black salt for regular salt; and I only had tapioca flour instead of the rice flour. The tapioca made it slightly more like a pancake than an omelette, but still loved it!! Served with bio cheese, avocado, tomato & spring onions. Will be making this again & again! Thanks for the recipe 😊
REPLY
@skinnykatwoman profile image
skinnykatwoman2 YEARS AGO
oooh that sounds delish what you’ve made there! 😋
REPLY