How to make:
Vegan Omelette
This Vegan Omelette is a tasty, high protein recipe to start your day with! Stuff this omelette with leftover vegetables, California avocados, and dairy-free cheese.
Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Author:
Yield:
4 1x
Ingredients
For the vegan egg mix:
- 1 cup dry split yellow mung beans (moong dal), soaked in water overnight and drained*
- 1 cup unsweetened non-dairy milk
- 1/2 cup chickpea flour
- 1 teaspoon black salt (kala namak)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground turmeric
For the omelette:
- 1 tablespoon olive oil
- 1/2 onion, thinly sliced
- 1/2 bell pepper, diced
- 2 cups spinach, chopped
- 1 ripe, Fresh California Avocado, diced
- 1/2 cup shredded dairy-free cheese
Instructions
- To a blender, add all egg mix ingredients. Blend until completely smooth. Store in an airtight container or jar in the fridge.
- In a medium skillet over medium heat, add oil. When hot, add onion and bell pepper. Cook for 3 minutes, until lightly browned. Add spinach and avocado; cook 1-2 minutes, until spinach is wilted. Transfer vegetables to a plate.
- Clean the skillet of any remaining vegetables. Grease generously with nonstick spray. Place over medium-low heat.
- Pour 1 cup of egg mix into the skillet. Cook for 3 minutes, then flip and cook for 2 minutes. Place 1/4 of the vegetables and avocado on half of the omelette. Top with 2 tablespoons shredded cheese. Fold the other half of the omelette over the vegetables, avocado and cheese.
Notes
*Look for moong dal at your local Indian market.
**Vegan egg mix will keep in the fridge up to 4 days in an airtight container or jar. Separation is normal; shake before use.
Find it online: https://www.emilieeats.com/vegan-omelette/