Breakfast for 4

Mung Bean Vegan Omelet

Name: Mung Bean Vegan Omelet
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup moong dal; 1/2 tsp salt; 3/4 tsp kala namak; 1/4 tsp each garlic powder; 1/8 tsp black pepper; 1/4 tsp turmeric; 1 tsp oil; 1 1/8 cup non dairy milk such as; 2 potatoes; 1/2 onion; 3 cloves garlic; 1 cup bell pepper; 1/2 tsp salt; 1/2 tsp dried thyme + rosemary; 1/4 tsp cayenne; 1 good dash of black pepper; 2 tsp oil

Blended mung beans form savory omelets filled with seasoned potatoes, onion, garlic, and peppers cooked in a skillet.

Typical price

$3.62for 4 servings

$0.91 per serving$3.62 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: veganricha.com

40 minstart to table
Mediumdifficulty
4servings as written
$typical cost tier

American Vegetarian Gluten-free Budget Breakfasts

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Lentils and split peas$0.11/oz typical	7 oz	$0.77Typical price
Milk$0.04/oz typical	9.5 oz	$0.38Typical price
Potatoes$0.99/lb typical	0.9 lb	$0.87Typical price
Onions$1.29/lb typical	0.2 lb	$0.26Typical price
Garlic$0.75 each typical	0.25	$0.22Typical price
Bell peppers$2.49/lb typical	0.3 lb	$0.78Typical price
Total for the servings shown		$3.62

Pantry staples you likely have

Dried herbs, spices and seasoning blendsDried spices (cumin, paprika, chili powder, oregano)Salt and pepperCooking spray, shortening, ghee, coconut and sesame oil

Not included in the cost.

Ingredients

1 cup moong dal
1/2 tsp salt
3/4 tsp kala namak
1/4 tsp each garlic powder
1/8 tsp black pepper
1/4 tsp turmeric
1 tsp oil
1 1/8 cup non dairy milk such as
2 potatoes
1/2 onion
3 cloves garlic
1 cup bell pepper
1/2 tsp salt
1/2 tsp dried thyme + rosemary
1/4 tsp cayenne
1 good dash of black pepper
2 tsp oil

Steps

Cover the mung beans with water and soak them for 20 minutes.
Dice the potatoes, onion, garlic, and bell pepper while the beans soak.
Cook the vegetables with 2 teaspoons oil, thyme, rosemary, cayenne, salt, and pepper in a large skillet for 8 minutes.
Drain the beans and blend them with non-dairy milk, salt, kala namak, garlic powder, pepper, and turmeric until smooth.
Heat 1 teaspoon oil in a nonstick skillet over medium heat and cook four thin omelets for 2 minutes per side.
Fill each omelet with the cooked vegetables and fold it closed.