A classic folded omelette made egg-free, filled with mushrooms and spinach. Watch the short video, then follow the steps.
Ingredients (serves 1)
- 25g (⅓ cup) Nomelette mix
- 50ml water
- 2 tbsp extra virgin olive oil in the batter, plus 1 tbsp for the pan
- Fillings such as garlic mushrooms, spinach or roasted vegetables
Method
- Tip the mix into a bowl or blender. Add the water and 2 tbsp olive oil and whisk to a smooth, light batter.
- Heat 1 tbsp olive oil in a medium non-stick pan and spread it evenly.
- Pour in the batter to cover the pan and cook over a medium heat for about 2 minutes, until bubbling, firm at the edges and just set underneath.
- Add your filling to one half.
- Lift the other half with a spatula and fold it over. Cook for 1 to 2 minutes more.
- Slide onto a plate and serve straight away.
About Nomelette
Nomelette is our egg-free omelette mix, made from organic chickpea flour, tapioca starch, nutritional yeast and turmeric, with a pinch of sea salt. A 250g pack makes 10 omelettes, and it also makes frittatas, savoury tortillas and pancakes.
