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More from the Morning Series- Mung Bean Omelette

Updated: Dec 18, 2020

This is one of those versatile meals that can be a breakfasts, brunch or dinner. The batter can be made into omelettes or crepes and again its my "blank slate" recipes which you can customize to your palate. It's an easy prep- make it at once, store the batter in the refrigerator and can last for at least 5 days or can disappear right away:) It has a high fullness factor because of the high dietary fiber and also boasts plant- protein!

Servings -8


  • Split Mung Daal/ Yellow lentils- 1 cup

  • Water 1/2 cup

  • Turmeric -1/4th tsp

  • Salt- 1⁄2 tsp

  • Garlic powder – 1⁄2 tsp

  • Onion power- 1⁄2 tsp

  • Black salt or Kala namak – 1⁄2 tsp (optional for egg like flavor)

  • Optional-veggies of your choice - jalapeño, onions, tomatoes, bell peppers, cilantro, spinach, kale, mushrooms


  1. Soak Mung beans 2 hours to overnight

  2. For an omlette batter: drain the water, add 1⁄2 cup of water and rest of the ingredients. For crepe batter: drain water and add 1 cup of water and rest of the I ingredients.

  3. Blend to a smooth paste in the Vitamix or a high speed blender. Let the blender run for about 1-2 even after the paste is formed.

  4. Your plant-based egg mixture is ready to use. Store in an airtight container in a refrigerate. If stored properly the mixture lasts up to 6-7 days.

  5. When ready to use- take 1/4th cup of batter, adjust salt, add pepper or spices, vegetables of your choice-onions, tomatoes, jalapenos, spinach cilantro, bell peppers.

  6. On a hot pan add 1⁄2 tsp of olive oil and add the batter with or without veggies, cook each side for 2 mins on medium heat. Enjoy with your favorite hot sauce or Plantology's Cilantro-Cashew Dressing avocado toast!

If you try this recipe, let us know! Leave a comment, and don’t forget to tag a photo #plantologyfuel on Instagram.

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