The ultimate egg-free omelette, or Nomelette as we like to call it, is here. One 250g pack makes ten light, fluffy Nomelettes, and the same mix makes frittatas, savoury tortillas and pancakes. Here are two ways to cook it with mushrooms and spinach: folded and embedded.
Folded version
- Tip 25 grams (1/3 cup) of the mix into a bowl or blender.
- Pour in 50 millilitres of water and 2 tablespoons of extra virgin olive oil and whisk until you have a smooth, light batter with no lumps.
- Heat 1 tablespoon of extra virgin olive oil in a medium non-stick pan and spread evenly.
- Pour the batter into the pan, covering it evenly.
- Cook on a medium heat for approximately two minutes, until bubbling, firm at the edges and just set underneath.
- Add your chosen fillings, such as roasted vegetables or garlic mushrooms, to one half of the Nomelette.
- Use a spatula to gently lift and fold the Nomelette in half to cover the filling. Cook for 1 to 2 more minutes.
- Slide onto a plate and serve immediately.
Embedded version
- Tip 50 grams of the mix into a bowl or blender.
- Pour in 100 millilitres of water and 4 tablespoons of extra virgin olive oil and whisk until you have a smooth, light batter with no lumps.
- Heat 1 tablespoon of extra virgin olive oil in a medium non-stick pan, add your fillings, such as white mushrooms and spinach, and cook until golden brown.
- Pour the batter into the pan, covering it evenly, and cook on a medium heat.
- Cover with a lid and cook for approximately 5 minutes, until bubbling, firm at the edges and just set underneath.
- Use a plate or the lid to gently flip the Nomelette.
- Cook for 1 to 2 more minutes.
- Slide onto a plate and serve immediately with plenty of black pepper, if you like.
Which should you choose?
Folded gives you a classic, delicate omelette with the filling tucked inside. Embedded is thicker and more like a frittata, with the filling cooked right through the batter. It is a good option for a fuller lunch or for slicing into wedges.
About the Nomelette mix
The Nomelette is Sun & Seed's egg-free omelette mix. It is made with organic chickpea flour, tapioca starch, organic nutritional yeast, organic turmeric and a pinch of sea salt. The chickpea flour gives it body and protein, the tapioca makes it light, and the nutritional yeast and turmeric add a savoury, golden finish.
You just add water and oil, so there is nothing to crack, and one 250g pack makes ten omelettes.
More ways to use it
- A golden frittata, baked or cooked on the hob.
- Savoury tortillas or wraps for your favourite fillings.
- Savoury pancakes, stacked or rolled.
- Fillings to try: roasted vegetables, garlic mushrooms, kimchi, spinach, peppers or herbs.
Good to know
- Ingredients: chickpea flour*, tapioca starch*, nutritional yeast*, sea salt, turmeric*. *From organic agriculture.
- Protein: 5.3g per 25g serving (21.2g per 100g).
- Storage: store in a cool, dry place and use within 3 months of opening.
- Allergy advice: may contain traces of tree nuts and sesame seeds.
