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🍳 GIANT HIGH-PROTEIN VEGAN OMELETTE 🔥 Oil-Free Mung Bean Omelette with Courgette, Onion & Mushroom!! I lost 66 lbs as a VOLUME EATER because I need absolutely MASSIVE portions of food to feel satisfied! 😍 And this is my GIGANTIC vegan omelette breakfast! We're making TWO fluffy, veggie-loaded omelettes from scratch using split yellow mung beans, with no eggs and no oil! The entire breakfast platter is approximately 550 calories, with 40g protein and 27g fibre, as shown in the video! 🤯💚 Ingredients (makes 2 large omelettes): 🫘 100g split yellow mung beans (moong dal) 💧 180ml water for the batter 🧀 2 tbsp nutritional yeast 🧂 ½ tsp kala namak (black salt), or regular salt 💛 ¼ tsp ground turmeric 🧄 ½ tsp garlic powder 🧄 2 garlic cloves 🥄 ½ tsp baking powder 🧅 1 onion, finely sliced 🍄 250g mushrooms, sliced 🥒 1½ courgettes, diced 🥄 1 tbsp soy sauce or tamari 🥣 4 tbsp water or veggie stock for cooking Optional Toppings: 🍅 Cherry tomatoes 🍋 Fresh lemon juice 🍅 Ketchup Method: 1️⃣ SOAK YOUR MUNG BEANS Cover 100g split yellow mung beans with plenty of water and soak for at least 4 hours, or overnight in the fridge. In the video, I used boiling water for around 15–20 minutes as a quick alternative! 2️⃣ MAKE YOUR OMELETTE BATTER Drain and rinse the soaked mung beans. Add them to a blender with 180ml fresh water, nutritional yeast, kala namak, turmeric, garlic powder and 2 fresh garlic cloves. Blend until completely smooth, like pancake batter. Kala namak gives that delicious eggy flavour, but regular salt works too! 3️⃣ COOK YOUR VEGGIES Heat a large non-stick pan over medium heat. Add your sliced onion with a splash of water or veggie stock and cook for approximately 4 minutes. Add mushrooms and cook for another 5 minutes until they release their moisture and begin to brown. Add diced courgettes and cook for another 5 minutes until tender. Stir in soy sauce and cook for another minute until excess liquid evaporates. Transfer your veggies to a bowl. 4️⃣ MAKE YOUR OMELETTES Wipe your non-stick pan clean. Just before cooking, stir ½ tsp baking powder into your mung bean batter to make it lovely and fluffy! Heat your pan over medium-low heat. Pour in HALF the batter and gently spread it out. Cover with a lid and cook for approximately 5 minutes, until the top sets and the edges lift easily. 5️⃣ FILL & FOLD Add half your cooked veggies to one side of the omelette. Fold it over and cook for another minute. Transfer to a plate and repeat with the remaining batter and veggies! 6️⃣ SERVE! Top with cherry tomatoes, a squeeze of fresh lemon and a little ketchup if you fancy! 🍅🍋 And there you have it — TWO absolutely MASSIVE vegan omelettes! Approximately 280 calories per omelette according to the written recipe, with the full platter described in the video as just over 550 calories, 40g protein and 27g fibre. 💚 MY OIL-FREE COOKING TIPS: Use a good non-stick or ceramic pan, keep the heat medium-low and cover with a lid to help the omelette set. Make sure the veggie filling isn't too watery. If you can't fit all the vegetables inside, pile the rest on top or serve alongside! The result is SOFT, FLUFFY and packed with delicious veggies! 😍 This is how I lost 66 lbs and have kept it off — learning to lower the calorie density of my meals without giving up the HUGE portions I love. Want more high-volume vegan recipes for maximum weight loss? 🔗 Click the LINK IN MY BIO for 100+ high-volume meals that helped me lose 66 lbs ❤️ @broccoli_mum

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