Mung Bean Omelet with Sautéed Veggies
Prep Time:
15 Minutes, Plus Overnight Soaking
Serves:
2–3 Servings
Cook Time:
20 Minutes
Author
About the Recipe
This vegan Mung Bean Omelet is filled with sautéed onion, mushrooms, cherry tomatoes, and spinach, then topped with fresh herbs, pickled jalapeños, and creamy chipotle aioli. Add sliced avocado for an extra-creamy finish.
Ingredients
Mung Bean Egg Mixture
- 1 cup dried split mung beans, soaked overnight
- 1 cup unsweetened soy milk, plus more as needed
- 3 teaspoons kala namak (black salt), or to taste
- 1 teaspoon ground turmeric
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon baking powder
- 1 tablespoon nutritional yeast
- Freshly cracked black pepper, to taste
- Paprika, to taste
Sautéed Veggie Filling
- 1 tablespoon olive oil
- ½ medium white onion, thinly sliced
- 1 cup sliced mushrooms
- 1 cup cherry tomatoes, halved
- 2 cups fresh baby spinach
- 1–2 teaspoons soy sauce or tamari
- Freshly cracked black pepper, to taste
For Cooking
- Olive oil, as needed
For Serving
- Fresh herbs, roughly chopped
- Vegan chipotle aioli
- Pickled jalapeños
- Sliced avocado, optional
- Freshly cracked black pepper, optional
Servings
Yields
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Linked Recipes
Preparation
Step 1
Drain and rinse the mung beans that have soaked overnight.
Step 2
Blend the mung beans with the soy milk, kala namak, turmeric, garlic powder, onion powder, baking powder, nutritional yeast, black pepper, and paprika until completely smooth and creamy. Add more soy milk if needed for a thick but pourable consistency, then adjust the seasonings and set aside.
Step 3
Heat the olive oil in a skillet over medium heat. Add the onion and sauté for 2–3 minutes, until it begins to soften.
Step 4
Add the mushrooms with the soy sauce or tamari and sauté for 3–4 minutes, until softened and beginning to brown.
Step 5
Add the cherry tomatoes and cook for 2 minutes. Add the spinach and sauté just until wilted. Season with black pepper, transfer to a plate, and set aside.
Step 6
Return the skillet to medium heat with a small amount of olive oil. Pour in enough mung bean mixture to create an even omelet-sized layer.
Step 7
Cook undisturbed until small bubbles form and the edges look firm. Scatter some of the vegetables over the surface and continue cooking for 2–3 minutes, until the bottom is firm enough to lift.
Step 8
Fold one side of the omelet over the vegetables. Cook until lightly golden, then carefully flip and cook the other side until golden and completely cooked through.
Step 9
Transfer to a plate and top with fresh herbs, chipotle aioli, and pickled jalapeños. Add avocado and black pepper if desired, and serve immediately.
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