Add dry mungs to a medium size bowl and cover with 3 cups water. Soak overnight.
Drain and rinse mung beans. Add to a blender or food processor along with all the remaining ingredients.
Blend on high until smooth scraping the sides as needed.
Cook as you would a chicken egg. Suggested uses are: in a scramble, omelet, quiche, frittata.
Use immediately or refrigerate in an airtight container for up to a week. Can be frozen in an airtight container for 2-3 months.
