Mediterranean Omelette - Vegan Recipe Club

Name: Mediterranean Omelette - Vegan Recipe Club
Ingredients: Omelette; 50g/¼ cup plus 1 tbsp gram flour; 90ml/⅓ cup plus 1 tbsp cup water; Pinch black salt (kala namak) or regular salt; Pinch turmeric; ⅛ tsp baking powder; Handful grated melting vegan cheese (our favourites are Applewood, Illchester, Cathedral City 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)

www.veganrecipeclub.org.uk

Light, summery and quick! Perfect for an easy lunch or dinner when you're short on time. You can also use this omelette base with any other filling you

View full recipe on www.veganrecipeclub.org.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.veganrecipeclub.org.uk.

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Ingredients

Omelette
50g/¼ cup plus 1 tbsp gram flour
90ml/⅓ cup plus 1 tbsp cup water
Pinch black salt (kala namak) or regular salt
Pinch turmeric
⅛ tsp baking powder
Handful grated melting vegan cheese (our favourites are Applewood, Illchester, Cathedral City 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)