Vegan Omelette (Mung Bean Egg)

This Vegan Omelette is soft, fluffy, and packed with protein. It’s tender in the center, slightly crisp on the edges, and easy to fold. Simply perfect for busy mornings, weekend brunch, or meal prep. It’s surprisingly close to the classic version, but all without any eggs, of course. The secret ingredient here is mung bean.

Vegan Omelette is actually very simple to make. This recipe is great if you need a consistent and easy alternative to egg-based omelettes. You can keep your omelette plain or load it with veggies and vegan cheese. And you can also turn this into amazing scrambled eggs.

Vegan Omelette (Mung Bean Egg) is:

• plant-based
• made from mung beans
• high in protein
• naturally gluten-free
• easy to customize
• great for breakfast or brunch
• made with simple ingredients
• quick to cook
• perfect for scrambled egg as well

How to make a vegan omelette

Start by soaking the mung beans until they’re soft (ideally overnight). Once soaked, blend them with tahini, vegan yogurt and milk, baking powder, turmeric and black salt until completely smooth and slightly thinner than pancake batter. The mixture should pour easily and spread naturally in the pan.

Heat a non-stick pan with a little oil and pour in the batter. Let it cook on medium heat until the edges lift and the surface sets. You can fold it plain, add a filling like mushrooms, spinach, or vegan cheese, or cook it all the way through for an open-faced omelette.

The same batter also works perfectly for vegan scrambled eggs. Just pour it into the pan, cook until the edges harden, then stir to break it into small egg bites. It cooks quickly, so keep the heat moderate for the best texture.

How to serve a vegan omelette

Serve it the traditional way: folded over your favorite filling with fresh herbs on top. It’s great with a slice of toast, roasted potatoes, sautéed greens, or some veggies on the side.

For an extra hearty version add mushrooms, onions, peppers, vegan cheese and sausage inside before folding. It also works great as part of a brunch spread with baked beans, avocado and hash browns.

If you’re making it as a scramble, try serving it in breakfast burritos, on toast, or alongside roasted veggies.

Customize it the way you like it!

• This recipes yields one large omelette, but you can of course make a larger batch. If making scrambled eggs, still make one at a time, otherwise they won’t cook through properly

• You can play around with the ingredients. Use vegan sour cream or silken tofu instead of the yogurt, or use sunflower or cashew butter, instead of the tahini

• Add herbs and spices to the batter to make it extra flavorful. Chili, chives, cumin, smoked paprika or garlic are all delicious here

• Go wild with your omelette fillings: add your favorite vegan cheese, sausage, or bacon, add sauces like garlic-tahini, pesto, or salsa, and all your favorite veggies. Tomatoes, spinach, broccoli, kale, green peas, asparagus and mushrooms are especially good here

• You can also add a rice paper to the bottom of your omelette, so it is easier to flip. It will also add a nice, crunchy outer layer to your egg (just like with this vegan fried egg)

MORE VEGAN EGG RECIPES TO TRY:

• Vegan Fried Egg
• The Best Vegan Egg Salad
• Vegan Omelette Muffin
• Vegan Quiche with Summer Vegetables
• Olive and Artichoke Tart
• Hungarian Potato Casserole

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