Mediterranean Omelette

Light, summery and quick! Perfect for an easy lunch or dinner when you’re short on time. You can also use this omelette base with any other filling you fancy 🙂

Gluten free
Wheat free

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Total time

10 minutes




  • mains
  • lunches
  • sides-light-meals-and-salads





  • 50g/¼ cup plus 1 tbsp gram flour
  • 90ml/⅓ cup plus 1 tbsp cup water
  • Pinch black salt (kala namak) or regular salt
  • Pinch turmeric
  • ⅛ tsp baking powder
  • Handful grated melting vegan cheese (our favourites are Applewood, Illchester, Cathedral City and Sheese Greek Style)


  • 4 artichoke hearts in oil, drained
  • Handful of cherry tomatoes, halved
  • 5 black or Kalamata olives
  • Sprinkling of chopped parsley
  • Handful toasted pine nuts
  • 2 tbsp of our romesco salsa or use a shop-bought sundried tomato pesto (eg Sacla)



  1. Thoroughly mix the gram flour, water, salt, turmeric and baking powder to make a batter.
  2. In a non-stick pan, heat a little oil then add the batter. Fry on one side until golden.
  3. Flip over and add the grated cheese (if using). Again, heat until golden on this side.


  1. Sprinkle the veg over the cooked omelette and add the romesco or shop-bought salsa.
  2. Serve with a nice side salad.

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