Soak mung beans overnight:
- Discard any discolored mung beans before adding them to an air-tight container along with water. Make sure you use plenty of water and that the water line is at least 1 or 2 inches above the mung beans.
Make the omelette:
- Add all ingredients, except the oil, to a small bullet blender and blend until smooth. Set the mixture aside.
- Place a large sauté pan or frying pan over medium heat and add the oil. Use a spatula or paper towel to coat/move the oil around the inside of the pan.
- Pour the “egg” mixture into the pan and tilt so that it evenly coats the surface.
- Cook the omelette until the surface is firm and no longer sticky/wet to the touch (approximately 5 minutes). You can place a lid over the top of the pan for more even cooking on the surface of the omelette if you prefer.
- Add any preferred ingredients to the omelette at this time such as vegan cheese (optional). Fold the omelette in half, turn off the heat, and serve.
- *Black Salt (Kala Namak) Substitution: You can use regular table salt instead of black salt if you prefer. The black salt gives this recipe more of an egg-like smell and taste but it is not a requirement.
- *Oil: I prefer to use avocado oil for this recipe, but you can use another type of similar oil such as canola/vegetable oil, olive oil, or grapeseed oil.