Spring Vegetable Vegan Omelette
- Soaking Time: 12 hr
- Active Time: 25 min
- Total Time: 12 hr 25 min
- Servings: 2
This Spring Vegetable Vegan Omelette is a vibrant, egg-free twist on a brunch classic. Made with a protein-rich mung bean “egg” and filled with sautéed mushrooms, spinach, asparagus, and green onions, it’s light, flavorful, and perfect for spring. Kala namak gives it that classic eggy flavor, while a touch of nutritional yeast adds depth and richness. Fold it around your favorite veggies and serve with fresh herbs for a nourishing, satisfying start to your day.
Ingredients
-
Mung Bean “Egg”
- ¼ cup split mung beans, soaked overnight
- ½ cup water
- 1 tbsp canola oil
- 1 tbsp nutritional yeast
- ¼ tsp onion powder
- ½ tsp baking powder
- ⅛ tsp salt
- ⅛ tsp kala namak
- Dash of turmeric
-
Filling
- 3 oz baby bella mushrooms, sliced
- 2 cups spinach
- ½ cup chopped asparagus
- 4 green onions, trimmed and chopped into 1” pieces
- ¼ cup shredded vegan cheese (optional)
- Olive oil
- Salt and pepper, to taste
- Fresh chives, for garnish
Preparation
Prepare “Egg” Batter
Drain and rinse the soaked mung beans, then add them to the small cup of a high speed blender along with water, canola oil, nutritional yeast, onion powder, baking powder, turmeric, salt, and kala namak. Blend until mixture becomes a smooth batter.
Sauté Veggies
Heat a drizzle of olive oil in a non-stick pan over medium heat. Add the mushrooms and leave them to brown for 3-4 minutes. Toss and allow them to further brown for another minute or two. Transfer to a bowl and set aside. Heat another drizzle of olive oil in the same pan and add the chopped asparagus and green onions. Season to taste with salt and pepper and cook until the asparagus becomes tender, 4-5 minutes. Add the spinach and gently toss until it wilts. Transfer mixture to the bowl with the mushrooms.
Cook Omelette
Return the pan to medium heat and add another drizzle of olive oil. When oil is hot, pour half of the mung bean mixture into the pan and allow it to cook for 2-3 minutes until the edges begin to set and bubbles form in the center. Gently flip the omelette. The second side will only need to cook for a minute of two. If using vegan cheese, sprinkle it on while the second side cooks. Add half the veggies to one half of the omelette and gently fold the other half over. Remove from heat and slide omelette onto a plate. Allow the omelette to rest for 2-3 minutes. This will give the omelette time to firm up to a more egg-like texture. Garnish with fresh chives and extra cheese, if desired. Repeat process for second omelette.
