From her terrific new book, Plantfully Lean, Plantiful Kiki has created a flavorful moong dal flatbread that does a great job of mimicking an egg omelet. I double the flatbread recipe and make 9-10 7” flatbreads which last well in the refrigerator for 5 days. They can be served as they are here–omelet-style, with spinach, mushrooms, and Kiki’s yummy cheese sauce, or they can be used as a wrap for a savory filling such as Curried Chickpea No-Chic Salad: https://nansimonsen.com/dishes/curried-tempeh-and-chickpea-not-tuna-salad/
4 omelets = 2 servings. The recipe can be easily doubled.
Drain and rinse the moong dal well under cold running water. In a blender combine it with rice flour, black salt, baking powder, garlic powder, onion powder, and turmeric, if using. Add 3/4 cup water and blend until smooth. Set aside
In a large nonstick skillet, cook the mushrooms and onions over medium high heat, adding a splash of water or veg broth to help them soften, until vegetables are tender, 3-5 minutes. Transfer the mushrooms and onion to a medium bowl and set aside.
Wipe out the pan and return it to the heat. May spray with oil spray, and wipe out excess. Heat pan over medium. Using a 1/2 cup measuring cup, pour batter into the pan and swirl to coat the bottom of the pan with a 6-7” circle. Cook for 2-4 minutes until bubbles form and the sides lightly lift from the pan. When lightly browned underneath, flip the omelet and cook 2-4 minutes more, until set and golden brown on the bottom. Use the rest of the batter in the same way—should make 4-5 omelets.
For each omelet, spread a bit of cheese sauce* on the bottom of the omelet and lay down some spinach, then the mushroom/onion mixture, and a scattering of tomatoes. Fold and drizzle the tops with more cheese sauce, some chopped tomato, and a bit of chopped green like cilantro or spinach.
*Kiki’s Best Cheese Sauce Ever: nansimonsen.com/dishes/kikis-best-cheese-sauce or Cheese Sauce in her cookbook mentioned above.