Mediterranean Omelette - Plant Based News

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!

By

(updated 24th May 2023)

1 Minutes Read

Mediterranean Omelette - Media Credit:
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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!
Mediterranean Omelette
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Duration10 mins
Cook Time5 mins
Prep Time5 mins
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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