Mediterranean Omelette

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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1 Minutes Read

Mediterranean Omelette - Media Credit:
Perfect for an easy lunch or dinner when you’re short on time. You can also use this omelette base with any other filling!
Mediterranean Omelette
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Duration10 minutes
Cook Time5 minutes
Prep Time5 minutes
Servings1 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.

Veg

  • Sprinkle the veg over the cooked omelette and add the romesco or shop-bought salsa.
  • Serve with a nice side salad.
This recipe was republished with permission from Viva’s Vegan Recipe Club.
Find the original recipe here.

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