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!

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.