Welcome to 31 Days of Summer Mediterranean Recipes – our new blog series! Over the next month, we’ll be sharing Mediterranean No Grain, Standard and Vegan option recipes to help you on your M3 journey or simply to eat clean!

INGREDIENTS
CHICKPEA BATTER
¾ cup chickpea flour
¾ cup + 1 tbsp non-dairy milk
2 tsp apple cider vinegar
¼ tsp turmeric powder
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp bi-carb soda
Salt & pepper – up to ¼ tsp

STUFFING OPTIONS
1 tbsp olive oil (½ tbsp for frying veges,
½ tbsp omelette)
¼ of a red onion, finely chopped
2 cloves garlic, minced
½ medium tomato chopped
¼ cup sliced mushroom
1 tbsp capsicum, finely chopped
¼ cup baby spinach, chopped
1 tbsp parsley, chopped

DIRECTIONS
In a medium bowl, whisk together the batter ingredients to resemble pancake consistency. Heat ½ tbsp oil in a non-stick frypan and sauté the garlic and onion until soft and translucent. Add the mushroom and capsicum, cook and stir occasionally. Add the tomato and stir for an additional minute, then remove from pan onto a plate.

Scatter the baby spinach over the cooked vegetables. Set Aside. Return the non-stick frypan to stove top, add ½ tablespoon of olive oil and heat. Pour the batter into the pan. Place the vegetable mixture over one-half of the batter only.

Leave to cook, until the omelette sets around the edges (approximately two minutes). Gently fold the the omelette over the vegetable side. Cover the pan and continue cooking for a further minute. Remove from heat and allow to sit for 3 minutes.

Serve omelette, sprinkled with parsley and seasoned with salt and pepper to taste.

Serves 2