Pre-heat oven to 350
2 cups organic yellow mung beans (this is an already pre – soaked measure. Soak 1 cup of dry beans 4 hours or overnight.)
1/2 teaspoon Simply Organic garlic powder
1/2 teaspoon Simply Organic onion powder
1 teaspoon sea salt
1 tablespoon organic olive oil
1 cup organic unsweetened almond milk
In a food processor add all the ingredients. Set aside in the blender because we will blend one more time with 1 teaspoon baking powder and 1/2 teaspoon of raw honey before we cook it in the pan.
Omelette Ingredients
(You can make this with any vegetables you like)
3 tablespoons organic olive oil
1 diced organic red pepper
1 cup finely chopped organic onion
3 tablespoons organic olive oil
1 diced organic red pepper
1 cup finely chopped organic onion
2 large handfuls of fresh organic spinach
In an oven proof frying pan add your olive oil.
Put the onion and pepper and cook until soft. Salt to taste.
Add spinach and let it wilt.
Back to the mung bean mixture. In the food processor, add to the mung beans, 1 teaspoon baking powder and 1/2 teaspoon raw honey. Mix again.
The mung bean mixture can now be evenly poured on top of the vegetables in the skillet. Sprinkle with organic Italian seasoning and organic crushed red pepper, if you like.
Cook on low medium heat until it’s pretty firm.
To finish cooking put it in the oven.
This will eliminate the pain of trying to flip it.
This can take 10-20 minutes. The edges will slightly brown and it will be firm to touch.