2-Ingredient Long Bean Omelette

Yields: 2 Servings Difficulty: Easy Prep Time: 3 Mins Cook Time: 12 Mins Total Time: 15 Mins

I recently came into a small fortune of long beans, 4kg for 35 pesos to be exact! The local farm could not sell their produce and was basically giving it away. After I gave half my loot away to my neighbours, I still had 2kg of beans to eat. So I decided to make a long bean omelette.

Omelettes are a great way to get rid of excess vegetables and odds and ends, but they can be absolutely fun and beautiful as well. This simple long bean omelette only requires two ingredients and 15 minutes to make. For the chickpea omelette mixture, you can use all water or partial non-dairy milk, there is only a slight difference in density. The use of non-dairy milk is more of a nutritional rather than taste concern.

This vegan long bean omelette is chock full of protein and looks nice enough to (possibly) con your kids into eating their beans. My daughter said that it looks like a pinwheel. Honestly, I was aiming for the nuclear symbol but bless her sweet innocent heart ๐Ÿ˜€

PS: If you are a bit of an Asian horror geek like me, bonus points for chanting “uzumaki, uzumaki” while making this!

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0/7 Ingredients
Adjust Servings
  • For Omelette


0/7 Instructions
  • Mix all the ingredients for the chickpea omelette together and whisk until all the lumps are gone.
  • Top and tail the beans, then blanch them in salted boiling water for 5 minutes. Drain.
  • Oil a non-stick pan, then arrange the blanched beans in a spiral pattern. Turn the heat on to medium-low.
  • Gently spoon or pour the chickpea omelette mixture over the beans, making sure all holes are filled.
  • Cover and cook until it starts to show bubbles on the top side (like a pancake).
  • Flip carefully and cook for another minute or so on the other side.
  • Cut into slides and serve hot or cold!

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