High Protein Moong Egg Omelet
A simple, protein-rich omelet made with soaked moong dal and fresh veggies, perfect for a quick breakfast or lunch.
Ingredients
Main Ingredients
- 1 cup moong dal (green gram), soaked Soak for 3-4 hours for best results.
- 1/4 cup water
- 1/4 teaspoon turmeric powder
- to taste none Salt
Vegetables
- 1/2 none onion, finely chopped
- 1 none green chili, finely chopped
- 1/4 cup bell pepper, finely chopped
For Cooking
- 1 tablespoon oil for cooking Use a non-stick pan for best results.
- to taste none Bread (for sandwich, optional)
Instructions
Preparation
- Drain the soaked moong dal and blend it with water, turmeric powder, and salt to form a smooth batter.
- Stir in the chopped onions, green chilies, and bell peppers.
Cooking
- Heat oil in a non-stick pan over medium heat.
- Pour a ladleful of the batter into the pan and spread it evenly.
- Cook for 3-4 minutes, or until the edges start to lift, then flip and cook for another 2-3 minutes.
Serving
- Serve the High Protein Moong Egg Omelet hot on its own or as a sandwich between slices of bread.
- Pair it with chutney, ketchup, or a fresh salad for a complete meal.
Notes
Cool the omelet fully before storing. Keep in an airtight container in the fridge for up to 2 days and reheat on a pan or in a microwave. For longer storage, freeze individual omelets for up to 1 month and thaw before reheating. Soak moong dal well for 3-4 hours for a smooth batter. Use a non-stick pan and medium heat to avoid burning.