• 1/2 cup dried moong dal (split mung beans), soaked overnight
  • 1/4 cup white rice flour. [I used that I made from brown rice flour in my Vitamix[
  • 3/4 teaspoon black salt (kala namak—adds a slightly sulfurous, eggy flavor)
  • 3/4 teaspoons baking powder
  • 1/2 teaspoon garlic powder or minced fresh garlic
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground turmeric (optional, but adds color)
  • 2 cups sliced white, cremini, or baby-bell mushrooms
  • 1/4 cup minced yellow onion
  • Avocado oil cooking spray (optional)
  • 1 cup packed fresh baby spinach leaves
  • 1/4-1/3 cup diced tomatoes
  • 1/4 cup or more Kiki’s Best Cheese Sauce Ever
  • Serve with salsa, hot sauce, and sliced avocado

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:

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: or Cheese Sauce in her cookbook mentioned above.