Hello again. I hope you are keeping well. A simple recipe for you this week. Perfect for the time of year. It makes a lovely lunch or light supper, and more than anything else, it gives me the opportunity to show you how you really can make an omelette without breaking a single egg 🙂
My chosen filling for the month of May would always be fresh asparagus. This magnificent vegetable has been available here, home-grown in the UK, for about 3 weeks now. And very delicious it is too. I roasted a few stems to eat with my omelette and then let the rest go cold to eat with a salad.
To roast asparagus (I find thicker stems cook better this way), trim off the woody ends and lay out, spaced apart on a large lined baking tray. Brush lightly with olive oil and season with salt and pepper. Bake for about 15 minutes at 200°C, 180°C fan oven, gas 6 until tender. Drain and serve hot or cold.
On with the recipe. I add chopped fresh herbs to the omelette mixture for colour and flavour. I have tried adding shredded leek and spring onion but found that they added water and changed the texture. A few tablespoons of chopped herbs is fine but anything more and the mixture may become more pancake-like. The aqua fava gives added lightness to the mixture which makes it less like a pancake batter. Leave this out if your prefer. By the way, if you’re not gluten-free, plain white flour can replace the tapioca flour.
Makes 4 small omelettes or 2 medium-sized
- 75ml chickpea or bean water (aqua fava)
- 50g tapioca flour
- 50g gram (chickpea) flour
- 3g gluten-free baking powder
- ½ tsp salt
- 150ml dairy-free milk (I use oat milk)
- 2 tbsp each freshly chopped parsley and chives
- Sunflower oil for cooking
- Pour the chickpea water into a bowl and whisk for 2-3 minutes until thick and foamy.
- Sieve the flours, baking powder and salt into another bowl. Make a well in the centre and gradually blend in the milk to make a smooth batter.
- Scrape the whisked foam on top and add the herbs. Gently fold everything together until well blended.
- Brush a small crepe or frying pan (approx. 15cm base) with a little oil and heat until hot. Reduce the heat to low and pour in ¼ of the batter to cover the bottom of the pan. Cook over a medium/low heat for 2-3 minutes until bubbles form on top and the mixture is almost set. The omelette should be lightly golden underneath.
- Turn over and cook for a further 2-3 minutes until cooked through. Turn onto baking parchment and cover with foil whilst preparing the other omelettes. Best served warm with your favourite filling.
I hope you have a good few days ahead. Enjoy the fine weather if you have it and above all else, keep safe.