Got lucky at a restaurant supply store with a HUGE box of beyond breakfast patties on discount. Paired it with my knock off just egg recipe omelet and it was perfect.
by ohyonkavich
4 Comments
ohyonkavich
“Just egg” recipe
1 cup split yellow mung beans (Moong dal) rinsed and soaked overnight and rinsed again
1 cup plant milk (I use oat)
1.5- 2 tsp black salt (Kala namak)
2 TBSP neutral oil (I use canola)
1 tsp turmeric for color
1 tsp garlic powder
3 TBSP nooch (the non-fortified is cheaper)
1 tsp tapioca starch
Blend all ingredients!
I like to fry up all my veg for my omelet first, set aside, butter the pan pour the batter (I use a small pan to keep the omelet about the size of a pancake) add the veggies and cracked pepper to taste. When the bottom is getting crispy and the middle is forming some bubbles you can flip it. Usually 2 to 3 min each side on medium heat. I flip it again, add some cheese to the top, flip one more time to make the cheese crispy. Goes great in a breakfast wrap or as an omelet. I’ve also made “egg bites” using a muffin tray and frozen them for convenience. You can thaw them in the microwave and put them on a bagel/wrap etc or you can thaw them overnight in the fridge and pop them in the toaster oven in the morning.
If you are going to make the omelets you can store the batter in a squeeze bottle for convenience it’s good for a few days just shake it before using.
AlbanElfed
Looks great, thanks for the detailed recipe and tips! 🙂
kanna172014
You can buy directly from a restaurant supply store?
Coffee-powered-Gret
Looks very tasty! Thanks for sharing and for recipe!
4 Comments
“Just egg” recipe
1 cup split yellow mung beans (Moong dal) rinsed and soaked overnight and rinsed again
1 cup plant milk (I use oat)
1.5- 2 tsp black salt (Kala namak)
2 TBSP neutral oil (I use canola)
1 tsp turmeric for color
1 tsp garlic powder
3 TBSP nooch (the non-fortified is cheaper)
1 tsp tapioca starch
Blend all ingredients!
I like to fry up all my veg for my omelet first, set aside, butter the pan pour the batter (I use a small pan to keep the omelet about the size of a pancake) add the veggies and cracked pepper to taste. When the bottom is getting crispy and the middle is forming some bubbles you can flip it. Usually 2 to 3 min each side on medium heat. I flip it again, add some cheese to the top, flip one more time to make the cheese crispy. Goes great in a breakfast wrap or as an omelet. I’ve also made “egg bites” using a muffin tray and frozen them for convenience. You can thaw them in the microwave and put them on a bagel/wrap etc or you can thaw them overnight in the fridge and pop them in the toaster oven in the morning.
If you are going to make the omelets you can store the batter in a squeeze bottle for convenience it’s good for a few days just shake it before using.
Looks great, thanks for the detailed recipe and tips! 🙂
You can buy directly from a restaurant supply store?
Looks very tasty! Thanks for sharing and for recipe!