Description
A delightful egg-free version of the classic breakfast favorite, made using moong dal for a fluffy and nutritious start to your day.
Ingredients
Scale
- 1 cup moong dal (split mung beans)
- 1/2 tsp salt
- 3/4 tsp kala namak (Indian sulphur salt)
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp black pepper
- 1/4 tsp turmeric
- 1 tsp oil
- 1 to 1 1/4 cup non-dairy milk (unsweetened almond or light coconut milk, or cashew milk)
- 2 potatoes, peeled and cubed (1/4 inch)
- 1/2 onion, finely chopped
- 3 cloves garlic, finely chopped
- 1 cup bell pepper (red and/or green)
- 1/2 tsp salt (for the potatoes)
- 1/2 tsp dried thyme and/or rosemary (or use 2 tsp fresh)
- 1/4 tsp cayenne
- A dash of black pepper
- 2 tsp oil (for the potatoes)
- Optional: 1/2 tsp baking powder for extra fluffiness
- Optional: 1-2 tablespoons tapioca starch to improve texture
Instructions
- Prepare the Moong Dal: Wash and soak the moong dal in 3 cups of water overnight or for at least 8 hours. Drain and add to a blender.
- Blend the Base: Combine the drained moong dal with all other ingredients, starting with 1 cup of non-dairy milk. Blend for one minute, rest, then blend again until smooth.
- Consider Fluffiness: For an extra fluffy texture, add 1 tsp baking powder and blend again.
- Cook the Omelet: Heat a skillet over medium heat, drizzle oil, and pour in a ladlefull of batter. Cook for 1–3 minutes, flip, and cook another minute.
- Make a Veggie Omelet: Sauté veggies before adding the batter on top and cover to cook.
- Serve with Breakfast Potatoes: Mix cubed potatoes with onion, garlic, and seasonings, drizzle with oil, and bake at 400°F for 25–35 minutes.
- Store: Refrigerate leftovers for up to 2 days, blending batter if needed before use.
Notes
Use high-quality ingredients for the best flavor. For added fluffiness, consider including baking powder. Customize your omelet with preferred vegetables or spices.
- Prep Time: 515 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan omelet, mung bean, plant-based breakfast, healthy omelet, egg substitute
