SERVES 2
INGREDIENTS:
FOR THE NOMELETTE
½ Cup of Red Lentils (dry)
½ Cup of Yellow Split Peas (dry)
2 TBLS of Nutritional Yeast Flakes
1 Clove of Garlic
1 tsp. Apple Cider Vinegar
1 tsp. Baking Powder
1 tsp. of Parsley
1 Cup of Water
Salt & Pepper (to taste)
FOR THE FILLING:
125g Cherry Tomatoes (halved)
1 Cloves of Garlic (chopped, fine)
1/2 Red Onion (sliced, thinly)
1 Cup of Spinach & Rocket
1 tsp. Sweet Paprika (ground)
½ tsp. Thyme (dried)
½ tsp. Oregano (dried)
Salt & Pepper (to taste)
1 TBLS Olive Oil
2 TBLS Basil (leaves torn)
*FOR THE SAUCE (this part is optional)
½ Cup of Cashew Cream
1 tsp. Garlic Powder
1 tsp. Sea Salt
1 tsp. Black Pepper
1 tsp. White Miso
1 tsp. Nutritional Yeast Flakes
1 TBLS. Plain Kombucha
METHOD:
Soak the lentils and split peas in water and salt for 30 minutes.
Meanwhile, mix together all filling ingredients except basil until combined and evenly coated in oil and spices.
Bake in the oven for 20 minutes, (add the spinach at 20 minutes, and cook for a further 3 minutes until spinach is wilted). Remove from oven and toss in torn basil leaves
If having sauce with the nomelette, throw all ingredients into a blender or small food processor and blitz until combined, you can add water to the mixture if you prefer a runnier consistency.
Drain and rinse the soaked lentils, and throw all nomelette ingredients into a blender or small food processor and blitz until a smooth batter consistency forms.
Heat oil in a large non-stick frying pan over a medium-high heat. Add a soup ladle amount of the batter to the frying pan, and spread around the pan like an omelette. Let it cook for 3-5 minutes or until golden on the bottom, flip and cook the other side for a further 2-3 minutes.
Remove from pan, place filling on 1 half of the omelette, and fold. If you made sauce to accompany, drizzle over the top before serving!