Name: Mediterranean Omelette
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 100 g/½ cup plus 2 tbsp gram flour; 180 ml/¾ cup water; Pinch black salt (kala namak or regular salt); Pinch turmeric; ? tsp baking powder; Handful grated melting vegan cheese (our favourites are Applewood and Sheese Greek Style); 4 artichoke hearts in oil (drained); Handful of cherry tomatoes (halved); 5 black or Kalamata olives; Sprinkling of chopped parsley; Handful toasted pine nuts; 2 tbsp of our romesco salsa or use a shop-bought sundried tomato pesto (eg Sacla)

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Perfect for an easy lunch or dinner when you’re short on time. You can also use this omelette base with any other filling!

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Duration10 mins

Cook Time5 mins

Prep Time5 mins

Servings serving

Ingredients

Omelette

100 g/½ cup plus 2 tbsp gram flour
180 ml/¾ cup water
Pinch black salt kala namak or regular salt
Pinch turmeric
? tsp baking powder
Handful grated melting vegan cheese our favourites are Applewood and Sheese Greek Style

Veg

4 artichoke hearts in oil drained
Handful of cherry tomatoes halved
5 black or Kalamata olives
Sprinkling of chopped parsley
Handful toasted pine nuts
2 tbsp of our romesco salsa or use a shop-bought sundried tomato pesto eg Sacla

Instructions

Omelette

Thoroughly mix the gram flour, water, salt, turmeric and baking powder to make a batter.
In a non-stick pan, heat a little oil then add the batter. Fry on one side until golden.
Flip over and add the grated cheese (if using). Again, heat until golden on this side.