This is my savoury go-to breakfast. It reminds me of holidays in Asia amongst palm trees, beaches and humid curly hair. So good on any given day!
- For the Chinese Omelette filling
- 2 tablespoons olive oil
- 2 garlic cloves, chopped
- 1/4 head of Chinese leaves (stem lettuce), thinly sliced
- 1 carrot, grated
- 1 tablespoon medium-heat tamari
- 1 tablespoon sesame seeds
- 1 teaspoon sesame oil
- 1 spring onion (scallion), green and all, thinly sliced For the Omelette:
- 60 g (3 oz/ cup) chickpea (gram) flour
- 1/8 teaspoon bicarbonate of soda (baking soda)
- 1 teaspoon apple cider vinegar
- 125 ml (4 oz/1⁄2 cup) water For the Topping:
- chilli sauce or sriracha (optional) Boosters:
- sesame oil
- Heat the olive oil in pan, add the garlic, cabbage and carrots and fry for 5–10 minutes until nice and soft. Add the tamari, sesame seeds and sesame oil and put the heat right down and leave.
- Put all the omelette ingredients in a mixing bowl and whisk until smooth, then leave to stand for 5 minutes. Get a non-stick pan nice and hot, then add the omelette batter and tip the pan so it spreads out thinly over the base. Sprinkle some sesame seeds on top and cook for a couple of minutes, then when you see air bubbles appear on surface it’s time to flip to the other side and cook until just set.
- Put the omelette onto a plate, fill with the cabbage mixture and some added spring onion slithers, then fold over the edges. For extra heat, add some chilli sauce or, my favourite, sriracha, if you like!