Instructions

1. Add dry mung beans to a bowl and cover with water (should be about an inch of water on top once soaking). Soak overnight.
2. Drain mung beans and add to BlendJet with all other ingredients. Blend until smooth.
3. Add to a glass jar or airtight container and store in the fridge up to one week.
4. Heat a nonstick frying pan on medium/high heat. Spray or lightly grease the pan with oil.
5. Once hot, pour ½ cup of omelet mixture into the pan and lift + tilt the pan until it forms a thin, large circle in the bottom of the pan.
6. Cook until edges are cooked and small bubbles form all over the surface. Flip and cook on other side until golden brown.
7. Optional: Add veggies!