Mung bean omelet
This mung bean omelet is a life-saving recipe for an amazing breakfast, lunch or dinner or whenever you need it. It is just SO easy!

Ingredients 

For about 5 omelets

  • ¾ cup of yellow mung beans (or red split lentils), soaked overnight
  • 1 cup vegetable milk
  • 1 + ½ tsp salt
  • ½ tsp black salt (optional! If you don’t have it, use just 1 tsp normal salt)
  • Black pepper
  • 2 tbsp oil
  • 1 tsp baking powder
  • 2 tbsp yeast flakes
  • ¼ tsp garlic powder
  • ¼ tsp onion powder

Procedure

  1. Blend all the ingredients together.
  2. Cook like a pancake in a non-sticky pan (this is fundamental), slighly oiled.
  3. If you like, you can incorporate some veggies in the batter (I’ve tried with spinach and snijbieten and it was lovely) or just fold it in half and fill it with whatever you want (hummus, tomatoes, veg-cheese etc).

Did you know?

  • Black salt is rich in sulfur, which is what makes for the “eggy” flavor.