Ingredients
Directions
Make the mung bean egg: Drain and rinse your soaked mung beans.
Add the mung beans and remaining mung bean egg ingredients (mung bean through the plant-based milk) to a blender or food processor. Blend until smooth. You might have to stop and scrape the edges a few times if you’re using a food processor. Set aside once completely blended and smooth.
Before moving forward, please note that you’ll need a good quality non-toxic, nonstick skillet or pan if you want to be oil-free. If you don’t have a good quality non-toxic nonstick skillet or pan then you’ll need to spray or brush the skillet or pan with a little bit of oil to prevent the mung bean egg from sticking.
This makes two scrambles: For the first scramble you’ll saute half of your vegetables (½ cup each of sweet potato, onion, red pepper, mushrooms, and spinach): heat a large skillet on medium-high. Brush or spray with oil, if using, and add sweet potatoes, onions, peppers, and mushrooms first. Stir constantly to prevent sticking to the pan if you’re opting for oil-free. Cook for 5–7 minutes or until a fork pierces through the sweet potatoes.
Once potatoes are tender, stir in ½ cup spinach until wilted (about 30 seconds).
Make your scramble: Turn down the heat to medium and add 1 cup of the mung bean batter and stir constantly to incorporate with the vegetable mixture. Cook the mung bean egg until fluffy (like a cooked egg consistency), about 3–5 minutes.
With a spatula, move the scramble to a plate and serve alongside sliced avocado. Sprinkle chopped cilantro and hot sauce on top, if using.
Repeat the same process for making the second scramble.
Chef's Notes
Substitutions
Use split red lentils in place of mung beans.
Use other vegetables you have on hand, like broccoli, okra, and tomato. The trick is cutting them small and the same size so that they cook evenly and at the same time. Note that leafy greens will take less time to cook, and root vegetables will take longer to cook.
Instead of cilantro, use chives, parsley, or basil.
If you have leftover batter
Save it in the refrigerator for 5–7 days. If it thickens, add water or plant-based milk to reach the batter consistency once again.
Alternative to soaking the beans overnight
Boil 3 cups of hot water and pour over rinsed split mung beans in a medium bowl. Let sit for 30 minutes before making the batter.
Add more deliciousness and nutrition
Include a side of homemade (or your favorite jarred) salsa.
Toss in home-cooked black beans or refried beans.
Scoop into collard or romaine lettuce wraps to make a burrito scramble.
Add some kimchi for spice and probiotics.
Storage
Store mung bean eggs in an airtight container for up to 4 days.
Ingredients
Directions
Make the mung bean egg: Drain and rinse your soaked mung beans.
Add the mung beans and remaining mung bean egg ingredients (mung bean through the plant-based milk) to a blender or food processor. Blend until smooth. You might have to stop and scrape the edges a few times if you’re using a food processor. Set aside once completely blended and smooth.
Before moving forward, please note that you’ll need a good quality non-toxic, nonstick skillet or pan if you want to be oil-free. If you don’t have a good quality non-toxic nonstick skillet or pan then you’ll need to spray or brush the skillet or pan with a little bit of oil to prevent the mung bean egg from sticking.
This makes two scrambles: For the first scramble you’ll saute half of your vegetables (½ cup each of sweet potato, onion, red pepper, mushrooms, and spinach): heat a large skillet on medium-high. Brush or spray with oil, if using, and add sweet potatoes, onions, peppers, and mushrooms first. Stir constantly to prevent sticking to the pan if you’re opting for oil-free. Cook for 5–7 minutes or until a fork pierces through the sweet potatoes.
Once potatoes are tender, stir in ½ cup spinach until wilted (about 30 seconds).
Make your scramble: Turn down the heat to medium and add 1 cup of the mung bean batter and stir constantly to incorporate with the vegetable mixture. Cook the mung bean egg until fluffy (like a cooked egg consistency), about 3–5 minutes.
With a spatula, move the scramble to a plate and serve alongside sliced avocado. Sprinkle chopped cilantro and hot sauce on top, if using.
Repeat the same process for making the second scramble.