Omelette

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Brown the coconut ham: Heat a non-stick pan over medium heat. Add the coconut ham and cook for 1–2 minutes, turning until lightly browned and fragrant. Add a little oil only if it sticks.

Step 2

Add the almond feta: Add the baked almond feta and gently warm for 30–60 seconds. Keep some pieces intact so the filling has texture.

Step 3

Prepare batter: Whisk chickpea flour, soy milk, turmeric, black salt, and pepper until smooth. Batter should be thick but pourable — adjust with a tiny splash of soy milk if needed.

Step 4

Cook omelette: Heat ½–1 tsp oil in a nonstick pan over medium heat. Pour in batter and spread evenly to form a thick, round omelette.

Step 5

Cook the chickpea omelette until the base is golden and the top is mostly set. Place the warm filling down the centre.

Step 6

Serve: Slide onto plate immediately. Serve with Allergy-Friendly bread and salad

Step 7

Fill the omelette: Cook the chickpea omelette until the base is golden and the top is mostly set. Place the warm filling down the centre.

Step 8

Fold: Fold the omelette over the filling and cook briefly until set. Transfer to the plate.

Step 9

- Ranch Dip: 30–40 g per serving, served as a small swoosh. - Traditional Sauerkraut: 25–30 g, well drained. - Beetroot Relish: 15–20 g, served as a neat spoonful beside the omelette. Add cooked garlic spinach.