Roasted Kalette and Pine nut Omelette with Thyme
This recipe makes two separate perfectly fluffy vegan omelettes.
Omelettes:
60g gram flour
150g water
2 tbsp. Nutritional yeast flakes
1/4 tsp. Kala Namak (Black salt)
1/2 tbsp. Melted vegan butter
Freshly ground black pepper
Filling:
Your favourite Vegan cheese grated (optional)
160g kalettes halved
35g pine nuts
1tsp. dried thyme
Olive oil for cooking
Make filling:
1. Preheat fan assisted oven 190c
2. Spread out prepared kalettes and pine nuts over a baking sheet.
3. Sprinkle with the thyme and Drizzle with olive oil.
4. Turn with a spatula so all the ingredients are evenly coated.
5. Place in the over for 10-15 minutes
6. Meanwhile make your omelettes.
7. Add all omelette ingredients to a jug and whisk with fork until well blended.
8. Heat your pan moderately hot with 1 tbsp. Olive oil.
9. Pour in half the mixture, tilting the pan so evenly spreading mixture.
10. After 1 to 2 minutes the edges will start to bubble
11. Gently loosen the omelette from the sides and underneath.
12. Sprinkle over cheese replace lid until cheese has melted down a little.
13. Add kalettes filling and enjoy.
Notes:
An eight inch pan is the perfect size for your omelette.
One with a lid is preferable, or use a saucepan line that fits.
The use of Kala Namak in this recipe with give your omelette a wonderful deep and pungent umami flavour.
