Ingredients: – 1 cup split mung beans soaked in water over night (ordered some online) – 1 cup milk of choice (I make my own by blending 1/4 cup cashews with 1 1/2 cup water, highly recommend) – 1/2 tsp salt and black salt aka kala namak – 1/4 tsp turmeric – 1 tbsp tapioca starch
Filling: – Fresh pico (usually you can buy this premade at the store) – Quick pickled jalapeño (literally slice up a jalapeño, cover with fresh lime juice and a generous pinch of salt). The longer it sits the more pickly it tastes. – Avocado slices – Cashew crema (did a variation of my habanero cream from 8/4. So same method, just used more onion and garlic for the simmering veg)
Directions:
1. Drain your mung bean throughly to get any extra water out. Blend your mung bean egg mixture until smooth. You’ll get a bunch of servings which we ~love~. Set aside in container. 2. In a non stick pan (using my cast iron) add just the tiniest smidge of oil to prevent sticking. Can also lightly wipe with a paper towel. Set pan over low heat, I do mine at like a 2 or 3. 3. Once pan is heated, add 1/3 cup of egg mixture. Tilt pan in circular motion to spread out a bit. Cover for 2 min. Flip and cook uncovered for 1 min. Transfer to plate. 4. Sprinkle a light dusting of black salt on (this is KEY for eggy flavor, do not skip. A little goes a long way). Load up with your toppings and fold it over.
Note: – Whenever you make your “omelette” you can always add more seasonings to have a party. – This makes extra fluffy “omelettes” with a higher fat percentage cashew milk. A happy accident lol but I had a half a cup cashew cream left over and added water to make it a cup. Do with that info as you will. So if you blend 1/4 cup cashew with 3/4 cup water thinking that would be enough for the batter. I’ll get back to you when I make it again 😉
Mrhydez
One of my favourites! Much tastier than eating eggs 👍🏻
soycheese2020
This sounds amazing! Thank you for sharing it.
Revolutionary-Cod245
Ooooh! Thanks for posting this. Goingvto give this a try too! I currently use a similar recipe with chickpeas ground into flour, water, black salt, fresh herbs/veg of choice (one of my favorites is to use nopilitos/cactus with green onions and basil or oregano to switch it up). Flavor wise, how do the mung bean omelets taste to chickpea? Are they similar? I imagine they have a similar taste profile but maybe subtle differences in taste and maybe texture too.
LaDreadPirateRoberta
That looks delicious and it’s a really nicely written recipe too. Thank you!
5 Comments
Recipe link: [here](https://www.instagram.com/reel/C_Y2WE8SxAl/?igsh=MWlwdHJnMm10M21keQ==)
Ingredients:
– 1 cup split mung beans soaked in water over night (ordered some online)
– 1 cup milk of choice (I make my own by blending 1/4 cup cashews with 1 1/2 cup water, highly recommend)
– 1/2 tsp salt and black salt aka kala namak
– 1/4 tsp turmeric
– 1 tbsp tapioca starch
Filling:
– Fresh pico (usually you can buy this premade at the store)
– Quick pickled jalapeño (literally slice up a jalapeño, cover with fresh lime juice and a generous pinch of salt). The longer it sits the more pickly it tastes.
– Avocado slices
– Cashew crema (did a variation of my habanero cream from 8/4. So same method, just used more onion and garlic for the simmering veg)
Directions:
1. Drain your mung bean throughly to get any extra water out. Blend your mung bean egg mixture until smooth. You’ll get a bunch of servings which we ~love~. Set aside in container.
2. In a non stick pan (using my cast iron) add just the tiniest smidge of oil to prevent sticking. Can also lightly wipe with a paper towel. Set pan over low heat, I do mine at like a 2 or 3.
3. Once pan is heated, add 1/3 cup of egg mixture. Tilt pan in circular motion to spread out a bit. Cover for 2 min. Flip and cook uncovered for 1 min. Transfer to plate.
4. Sprinkle a light dusting of black salt on (this is KEY for eggy flavor, do not skip. A little goes a long way). Load up with your toppings and fold it over.
Note:
– Whenever you make your “omelette” you can always add more seasonings to have a party.
– This makes extra fluffy “omelettes” with a higher fat percentage cashew milk. A happy accident lol but I had a half a cup cashew cream left over and added water to make it a cup. Do with that info as you will. So if you blend 1/4 cup cashew with 3/4 cup water thinking that would be enough for the batter. I’ll get back to you when I make it again 😉
One of my favourites!
Much tastier than eating eggs 👍🏻
This sounds amazing! Thank you for sharing it.
Ooooh! Thanks for posting this. Goingvto give this a try too! I currently use a similar recipe with chickpeas ground into flour, water, black salt, fresh herbs/veg of choice (one of my favorites is to use nopilitos/cactus with green onions and basil or oregano to switch it up). Flavor wise, how do the mung bean omelets taste to chickpea? Are they similar? I imagine they have a similar taste profile but maybe subtle differences in taste and maybe texture too.
That looks delicious and it’s a really nicely written recipe too. Thank you!