Vegan Omelet recipe (mung bean)

Vegan omelet recipe Ingredients 1 cup mung beans (soaked overnight in 3 cups water) 1 cup unsweetened non dairy milk (may need additional if mixture is too thick) 1 tsp oil (I used avocado oil) 3/4 tsp himalayan black salt 1/2 tsp sea salt 1/4 tsp garlic powder 1/4 tsp onion powder 1/4 tsp turmeric 1/4 tsp black pepper vegan butter desired vegetables Directions Place drained mung beans and non dairy milk in blender and blend for 1 minute. Next add rest of ingredients and blend for another minute to fully combine. If mixture is too thick, add additional non dairy milk and blend. Warm small pan and saute up desired veggies for your omelet. Once cooked, pour a thin layer of mixture over and cover. Let cook 2- 3 minutes then flip. If you want cheese, add at this time. Replace lid and continue to cook for 2 more minutes. Remove from pan and serve with desired toppings.