These are tasty, protein packing low-fat healthy omelette replacements.

• 1/2 c  Moong Dal (split Mung beans)

Rinse until water is clear

• 2 c water

Soak for 2-24hr. Discard water.

• 2/3 c water or non-dairy milk
• 1/2 t Turmeric Powder
• 1 t dried Onion Flakes

Add this to the drained Mung Beans and blend until smooth. Should be a pancake-like consistency.

Heat up a large (I used a 12″) non-stick skillet. Spray lightly with cooking spray like Pam. Add 1/3 c blended mixture and rotate pan off heat to spread evenly. Cook one side thoroughly – surface become non-glossy. Spray Pam on plastic spatula and work under the omelette, then flip it. Add Vegan Cheese and fillings. Fold a 1/3 over and then another. Cook for 1 minute more, plate it.

Sprinkle with Black Salt and Black Pepper and serve.