Easy Vegetable Omelette

In the midst of revision, I’m ALL about the quick, tasty and nutritious meals. As much as I’d like to have a delicious 3 course meal every day, it’s slightly unrealistic!
Today I’ve brought you a wonderful, easy recipe that can be catered for anyone.

I had a hankering for eggs the other day and make the most delicious omelette, packed with sauteed garlicky vegetables and topped with a fresh kale and tomato salad. It was filled with protein, good fats and vegetables to keep me going.

This is perfect for any meal of the day and would also be delicious with a slice of rye or sourdough – yum!

Easy Vegetable Omelette dairy free, gluten free
Serves 1

This is one of the easiest meals to make – 10 minutes from start to finish! Feel free to add any vegetables or herbs you like, I think chives or basil would work really well here. If you wanted to really spice things up, I think pomegranate would work wonderfully sprinkled on top to give it a sweet pop!

For the omelette:
1 or 2 eggs
1/2 zucchini, sliced thinly
Handful of kale or spinach
1 clove of garlic, minced
Extra virgin olive oil
Salt and pepper, to taste

For the salad:
Handful of kale
Handful of cherry tomatoes
Extra virgin olive oil
Apple cider vinegar
Salt and pepper, to taste

Mix the kale in a bowl with olive oil and vinegar and massage until softened. Add the tomatoes and set aside.

Whisk the egg(s) and set aside.

Sauté the garlic in some olive oil in a pan and once fragrant, add the zucchini and kale and season.

Set the vegetables aside when cooked.

Heat a bit more oil in the pan and add the whisked eggs.

Let them sit for a minute or two and when it starts looking dry around the edges, add the vegetables in on one half. Flip the eggs over to make a semicircle shape.

Let the omelette cook for another minute and serve immediately with the salad on top.

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Review: 26 Grains

I love porridge. Like seriously adore it. It’s pretty much a hug in a bowl and with so many different toppings to choose, the combinations are endless!

I heard about 26 Grains when it first opened and was intrigued by the concept of a café solely dedicated to porridge: it sounded amazing.
They are nestled in the wonderful Neal’s Yard and offer a selection of sweet and savoury porridges (as well as a few other dishes). The menu is the perfect size, offering plethora of choices.

We started off with the matcha almond milk lattes which were  so delicious. I’ve recently been getting into matcha lattes since I’m not the biggest fan of coffee and they are delicious, especially when made with almond milk that gives them a natural sweetness to offset the ‘green’ taste of the matcha!

Then we were onto the good stuff!

We settled for a savoury porridge bowl with kale, avocado, egg and sriracha. I had a bit of the creamy oats that were perfectly seasoned. Although the bowl itself may not seem too filling, looks can be deceiving! It was the perfect comforting bowl and savoury porridge is something that I’ve loved for a while. For those you haven’t tried it, it’s like a Japanese rice porridge or congee.

My dish filled with rainbows and textures. Amazing is an understatement. It was like an explosion in your mouth, in the best possible way.
The bowl was filled with quinoa, turmeric roasted cauliflower, samphire, pickles and the best beetroot hummus ever. I’m drooling just thinking about it now! I mean, the bowl really says it all.
I would highly recommend this bowl, I would travel there again just to get my hands on it.

I can’t believe I hadn’t gone to 26 grains earlier because although the concept sounds simple, it’s far from it! I can’t wait to go back and try the waffles and the buckwheat wrap *heart eye emoji*
Here’s the full menu for those of you that are interested!

26 Grains
Website: www.26grains.com
Address: 2 Neal’s Yard, London WC2H 9DP
Opening Hours: Monday – Thursday: 8am-6pm, Friday: 8am-5pm, Saturday and Sunday: 10am-4pm

Vegan & Gluten Free Crepes

 Just in time for Pancake Day, I’ve got a quick recipe for you today.

I’ve recently had a re-obsession with gram flour and been making these crepes everyday!

I’m not even sure I can call them crepes as they are just so simple and easy to make. All you need is 2 simple ingredients and you’re done!

Vegan & Gluten Free Crepes vegan, gluten free, dairy free
Serves 2

These crepes are so simple and easy and require minimal ingredients. You can buy gram flour (also called chickpea flour or besan) in many places nowadays, but if it’s not at your local store, maybe go to an ethnic store which will sell it cheaply. I prefer these crepes with savoury fillings as I feel the nutty flavour of the chickpeas comes through.

4 tablespoons gram flour
12 tablespoons of water
Extra virgin olive oil or coconut oil for cooking

Mix the ingredients together until a smooth consistency forms.

You may need to add more water accordingly as you want it to have the consistency of single cream.

Heat a pan with oil until piping hot and lacel the batter in and spread it out until thin.

Cook for a minute or two until crisp on each side.

Enjoy!