THE ULTIMATE EGG-FREE OMELETTE - OR NOMELLETE AS WE LIKE TO CALL IT - IS HERE. THIS MIX MAKES TEN DELICIOUS, LIGHT, FLUFFY NOMELLETES AND IS ALSO AWESOME FOR MAKING FRITTATAS, TORTILLAS AND SAVOURY PANCAKES. FOR RECIPE INSPIRATION VISIT OUR WEBSITE.
FOLDED VERSION:
1. Tip 25 grams (1/3 cup) of the mix into a bowl or blender.
2. Pour 50 millilitres water and 2 tablespoon of extra virgin olive oil into the mix and whisk until you have a smooth, light batter with no lumps.
3. Heat 1 tablespoon of extra virgin olive oil in a medium size non-stick pan and spread evenly.
4. Pour the batter into the pan covering it evenly.
5. Cook on a medium heat.
6. Cook for approximately two minutes until bubbling, firm at the edges and just set underneath.
7. To one half of the nomelette add your chosen fillings such as roasted vegetables or garlic mushrooms. Check our website for inspiration.
8. Use a spatula to gently lift and fold the nomelette in half to neatly cover all the filling. Cook for 1-2 more minutes.
9. Slide the nomelette onto a plate and serve immediately.
EMBEDDED VERSION:
1. Tip 50 grams of the mix into a bowl or blender.
2. Pour 100 millilitres water and 4 tablespoon of extra virgin olive oil into the mix and whisk until you have a smooth, light batter with no lumps.
3. Heat 1 tablespoon of extra virgin olive oil in a medium size non-stick panadd your chosen fillings such as white mushrooms and spinach.
4. Cook until golden brown
5. Pour the batter into the pan covering it evenly. Cook on a medium heat.
6. Cook covered with a lid for approximately 5 minutes until bubbling, firm at the edges and just set underneath.
7. Use a plate or a lid to gently flip the Nomelette.
8. Cook for 1-2 more minutes.
9. Slide the Nomelette onto a plate and serve immediately with plenty of black pepper (discretionary)
