Omelet Roll Sadaf Khademi

vegan omelettes Fatemeh Mortazavi

INGREDIENTS

 • 75 g plain flour

 • 75 g gram flour (aka Chickpea, Garbanzo or Besan flour)

 • 1 tsp baking powder

 • 0.5 tsp salt

 • 0.5 tsp black salt – aka Kala Namak

 • 400 g or ml non-dairy milk – soya milk is best

OPTIONAL but recommended

 • Some finely chopped veggies to add to the batter  – e.g. onions, mushrooms, peppers etc

METHOD

 • If using a blender, just blend all of the ingredients together. If using a bowl or big jar, mix together all ingredients except the non-dairy milk.

 • Add the non-dairy milk and whisk/shake until you have a smooth batter. You’ll definitely be able to smell the black salt now but it will cookout. Don’t worry.

 • Pour around 100g/1 cup (for a 28cm pan) into a mug or container. Add some finely chopped veggies and mix.

 • Heat a little oil in a non-stick frying pan over med-high heat. As soon as the oil starts to smoke, remove the pan from the heat and pour the batter around the pan, quickly spreading it out into a circle, trying to get the veggies evenly spread.

 • Heat over med-high heat for around 3 minutes or until the batter is dry on top. Don’t touch the omelette while it’s cooking as it may break apart.

 • Take the pan off the heat. Use a flexible spatula to carefully free the omelette from the pan and then flip it over. Fry for another 2-3 mins until the bottom is slightly browned.

 • Transfer to a plate. I like to cover half the omelette with some non-dairy cheese, wilted spinach and tomatoes. Fold the omelette in half. Bit o’ toast and sauce. LOVELY!

Miniature omelettes with ricotta Marjan Remezani

Ingredients

4 eggs

small handful flatleaf parsley, finely chopped, plus extra sprigs to serve

handful chives, finely snipped

1 small garlic clove, finely chopped

50g  Parmesan freshly  grated              

Olive oil 

for frying

For the filling

250g tub ricotta         

handful fresh basil is torn

50g parmesan freshly grated

Instructions

  Beat the eggs with 2 tbsp water, then season if you want to. Mix in the parsley, chives, garlic and parmesan.

  Heat a 23cm heavy-based frying pan on a medium heat with a little oil. When the oil’s hot, add a ladleful (about a third) of the egg mixture and tip the mixture so it covers the base. Reduce the heat and cook the omelette until just firm, then flip it over and cook the other side. Keep warm. Repeat to make three omelettes, adding a little extra oil to the pan each time.

  Make the filling by combining the ricotta, basil, parmesan and some pepper. Spread mixture over each omelette, roll up loosely like a cigar and cut into thickish slices. Can be made up to 5 hrs ahead. Serve garnished with parsley.

Feta & semi-dried tomato omelette Maryam Rostmifard

 Ingredients

  1 tsp   Olive oil

  2  eggs

, lightly beaten

  4 semi-dried  tomato 

, roughly chopped

  25g feta cheese, crumbled

  mixed salad leaves, to serve

 Instructions

Heat the oil in a small frying pan, add the eggs and cook, swirling the eggs with a fork as they set. When the eggs are still slightly runny in the middle, scatter over the tomatoes and feta, then fold the omelette in half. Cook for 1 min more before sliding onto a plate. Serve alongside a mixed leaf salad.

Bamieh Banafshe Chef pokhto-paz.com

pokhto-paz.com

Baked Eggs with Swiss Chard and Green Olives Ashpazi Mahfa

Ingredients

4 Thick bacon slices, cut into small 1-inch pieces (optional)

1 tbsp Olive oil

1/2 Small yellow onion, diced (about 1/2 cup)

2 Garlic cloves, minced

4 cups Swiss chard, stems removed and roughly chopped (about 1 bunch) 1/2 cup

Castelvetrano olives, pitted, sliced (plus more for garnish) 1/3 cup

Heavy cream

4 Eggs

1 tbsp butter or olive oil

1/4 cup Panko

1/4 cup crumbled feta

1/2 tsp Flaky salt for finishing

1 tsp Chives for garnishing

1 A loaf of crusty bread, for serving

Method

 1 Heat oven to 425°F.

 2 In a medium-sized ovenproof skillet sauté the bacon over medium heat until just cooked. Transfer the bacon to a paper towel-lined plate. Drain off all but 1/2 tablespoon of the bacon grease.

 3 Add 1 tablespoon of olive oil to the pan. Add the onions, cooking until transparent, about 5 minutes. Add the garlic and swiss chard and continue cooking until the chard begins to wilt. Return the cooked bacon to the pan and add the castelvetrano olives. Remove from heat.

 4 Create small wells into the chard mixture where you want to place the eggs. Add each egg to pan the one at a time. As evenly as possibly pour the cream over the entire dish and place in the preheated oven. Allow cooking for 8-10 minutes. Just until the white parts of the eggs are no longer transparent.

 5 In a small skillet, melt the 1 tablespoon of butter. Add the panko and toss with butter, continue cooking over medium heat until the panko is toasted.

 6 Sprinkle the panko over the entire dish along with the feta, extra olives, flaky salt and fresh chives.

 7 Serve alongside some good bread