Ingredients: – 1 cup split mung beans soaked in water over night (ordered some online) – 1 cup milk of choice (I make my own by blending 1/4 cup cashews with 1 1/2 cup water, highly recommend) – 1/2 tsp salt and black salt aka kala namak – 1/4 tsp turmeric – 1 tbsp tapioca starch
Filling: – Fresh pico (usually you can buy this premade at the store) – Quick pickled jalapeño (literally slice up a jalapeño, cover with fresh lime juice and a generous pinch of salt). The longer it sits the more pickly it tastes. – Avocado slices – Cashew crema (did a variation of my habanero cream from 8/4. So same method, just used more onion and garlic for the simmering veg)
Directions:
1. Drain your mung bean throughly to get any extra water out. Blend your mung bean egg mixture until smooth. You’ll get a bunch of servings which we ~love~. Set aside in container. 2. In a non stick pan (using my cast iron) add just the tiniest smidge of oil to prevent sticking. Can also lightly wipe with a paper towel. Set pan over low heat, I do mine at like a 2 or 3. 3. Once pan is heated, add 1/3 cup of egg mixture. Tilt pan in circular motion to spread out a bit. Cover for 2 min. Flip and cook uncovered for 1 min. Transfer to plate. 4. Sprinkle a light dusting of black salt on (this is KEY for eggy flavor, do not skip. A little goes a long way). Load up with your toppings and fold it over.
Note: – Whenever you make your “omelette” you can always add more seasonings to have a party. – This makes extra fluffy “omelettes” with a higher fat percentage cashew milk. A happy accident lol but I had a half a cup cashew cream left over and added water to make it a cup. Do with that info as you will. So if you blend 1/4 cup cashew with 3/4 cup water thinking that would be enough for the batter. I’ll get back to you when I make it again 😉
fun-tonight_
This looks so perfect it almost looks like cgi
chemistcarpenter
Sweet! Perfect timing. Need your insight, OP. I’m gluten free. I got mung bean sheets from the store to possibly use as spring rolls wrap. You think that could work? I’ve never heard of these until the store owner told me about them. Thx. And the omelette looks fantastic BTW.
3 Comments
Recipe link: [here](https://www.instagram.com/reel/C_Y2WE8SxAl/?igsh=MWlwdHJnMm10M21keQ==)
Ingredients:
– 1 cup split mung beans soaked in water over night (ordered some online)
– 1 cup milk of choice (I make my own by blending 1/4 cup cashews with 1 1/2 cup water, highly recommend)
– 1/2 tsp salt and black salt aka kala namak
– 1/4 tsp turmeric
– 1 tbsp tapioca starch
Filling:
– Fresh pico (usually you can buy this premade at the store)
– Quick pickled jalapeño (literally slice up a jalapeño, cover with fresh lime juice and a generous pinch of salt). The longer it sits the more pickly it tastes.
– Avocado slices
– Cashew crema (did a variation of my habanero cream from 8/4. So same method, just used more onion and garlic for the simmering veg)
Directions:
1. Drain your mung bean throughly to get any extra water out. Blend your mung bean egg mixture until smooth. You’ll get a bunch of servings which we ~love~. Set aside in container.
2. In a non stick pan (using my cast iron) add just the tiniest smidge of oil to prevent sticking. Can also lightly wipe with a paper towel. Set pan over low heat, I do mine at like a 2 or 3.
3. Once pan is heated, add 1/3 cup of egg mixture. Tilt pan in circular motion to spread out a bit. Cover for 2 min. Flip and cook uncovered for 1 min. Transfer to plate.
4. Sprinkle a light dusting of black salt on (this is KEY for eggy flavor, do not skip. A little goes a long way). Load up with your toppings and fold it over.
Note:
– Whenever you make your “omelette” you can always add more seasonings to have a party.
– This makes extra fluffy “omelettes” with a higher fat percentage cashew milk. A happy accident lol but I had a half a cup cashew cream left over and added water to make it a cup. Do with that info as you will. So if you blend 1/4 cup cashew with 3/4 cup water thinking that would be enough for the batter. I’ll get back to you when I make it again 😉
This looks so perfect it almost looks like cgi
Sweet! Perfect timing. Need your insight, OP. I’m gluten free. I got mung bean sheets from the store to possibly use as spring rolls wrap. You think that could work? I’ve never heard of these until the store owner told me about them. Thx. And the omelette looks fantastic BTW.