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Vegan Omelette

Vegan Omelette (No Chickpeas or Tofu)

  • Total Time: 10 minutes + overnight soak
  • Yield: 1 omelette 1x
  • Diet: Vegan




Soak mung beans overnight:

  1. 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:

  1. Add all ingredients, except the oil, to a small bullet blender and blend until smooth. Set the mixture aside.
  2. 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.
  3. Pour the “egg” mixture into the pan and tilt so that it evenly coats the surface.
  4. 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.
  5. 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.
  • Prep Time: 5 minutes + overnight soak
  • Cook Time: 5 minutes