Based off THIS RECIPE from Veganvvocals.com. My adaptation is very similar but I use whole oat flour and tapioca starch instead of rice flour. I tried it with rice flour and it works as well! 

If you think as a vegan you can’t enjoy omelettes anymore think again. 

This recipe is not only delicious it is also full of filling fiber and protein. It’s oil free so that’s a big step up from Just Egg which has oil as the first ingredient! .

Note: I have tried using other legumes for this type of recipe and hands down, split mung beans are the best! Hopefully they will be easier to find at more stores soon! 

We recently got together with a bunch of friends to make individual omelettes for brunch! So much fun and surprisingly quick to make for everyone! 

Veggie Stuffed Omelettes/Crepes 

(Just Egg copycat recipe)

Makes 5 omelettes (about 1+ cup batter each) 

2 cups split mung beans, soaked overnight and drained and rinsed 

2 cups water 

1/4 cup nutritional yeast

3/4 cup homemade aquafaba (cooking water from chickpeas) 

1/3 cup oat flour (or rolled oats) 

1 tablespoon tapioca 

3/4 tsp turmeric or to taste 

black pepper to taste 

2 tsp baking powder 

1 teaspoon black salt/kala namak (to taste - for salt and eggy taste)

My favorite fillings: 

• Hummus or spreadable vegan cheese or mayo
• Water sautéed veggies (for example garlic, tomatoes, red onions, spinach, broccoli, spices)
• Salsa  

1. Soak mung beans overnight then drain and rinse and drain again.
2. Blend all ingredients until completely smooth
3. If not making right away, pour into a sealed container and chill.
4. To cook, heat a non-stick flat crepe pan (I use and electric one) at full heat until fully heated. 
5. Pour about 1.25 cups of batter into the middle of the cooking surface, slowly, in a circular motion, making sure to fill all holes. Spread to make a large crepe, about 9 inches wide.  I like to scoot some of the center batter outward toward the edges because the edges cook much faster and the center takes much longer. 
6. Watch the edges bubble and get dry and then on the dry portion, you can spread some hummus or vegan cheese on 1/2 and then add  about 1 cup of sauteed veggies on other other side. 
7. When it's mostly dry in the center, with a non-metal spatula, fold the hummus side over the veggie side and allow it to cook a few moments longer, then remove to a plate. 

Enjoy!