A thick, flat Nomelette cooked with white mushrooms and spinach. Watch the short video, then follow the steps.
Ingredients (serves 1 to 2)
- 50g Nomelette mix
- 100ml water
- 4 tbsp extra virgin olive oil in the batter, plus 1 tbsp for the pan
- White mushrooms, sliced
- A handful of spinach
- Black pepper
Method
- Tip the mix into a bowl or blender. Add the water and 4 tbsp olive oil and whisk to a smooth, light batter with no lumps.
- Heat 1 tbsp olive oil in a medium non-stick pan. Add the mushrooms and spinach and cook until golden.
- Pour the batter over the filling, covering it evenly, and cook over a medium heat.
- Cover with a lid and cook for about 5 minutes, until bubbling, firm at the edges and just set underneath.
- Flip with a plate or lid and cook for 1 to 2 minutes more.
- Slide onto a plate and serve straight away with plenty of black pepper.
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.
