Name: Pancake Omelette
Prep time: 22 min
Cook time: 52 min
Total time: 75 min
Yield: 4 servings
Ingredients: 3 tbsp baking powder; 2 tbsp garlic powder; 2 tbsp onion powder; 1 tbsp paprika; 240 g plain flour; 80 ml vegetable oil; 480 ml almond milk; 2 tbsp vegetable oil; 2 tsp salt; 1 tsp pepper; 60 g spring onions; 3 cloves garlic cloves; 240 g mushrooms; 240 g potatoes (boiled & cubed); 120 g asparagus (chopped into 1 inch pieces); 120 g green bean (chopped into 1 inch pieces); 1 null red chilli (sliced); 30 g spring onions (finely chopped); null null side salad

Instructions

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1

Make the batter: Put all of the following into a food processor and whizz until combined: baking powder (3 tbsp), garlic powder (2 tbsp), onion powder (2 tbsp), paprika (1 tbsp), plain flour (240 g), vegetable oil (80 ml), and almond milk (480 ml). Set aside.
2

Start cooking: Warm vegetable oil (2 tbsp) in a high-sided, non-stick, oven-safe pan. Add the spring onions (60 g) and cloves (3 garlic) and stir until fragrant. Stir in the mushrooms (240 g), salt (2 tsp), and pepper (1 tsp) until the mushrooms soften and release moisture. Add the potatoes (240 g) and stir until coated. Add the asparagus (120 g) and green bean (120 g) and stir until slightly softened. Pour in the prepared pancake batter, ensuring all vegetables are covered. Fry on a low-medium heat for 3-4 minutes until the underside is cooked.
3

In the oven: Remove the pan from the stove and cover with tin foil. Bake in the preheated oven at 180°C (352°F) for 1 hour. Remove the tin foil for the final 15 minutes of cooking to release moisture and ensure it cooks through.
4

Finish cooking: Carefully remove the pan from the oven. Place an upside-down plate over the pan, then firmly grip the plate and pan handle to invert the omelette onto the plate. If you prefer a crispier crust, grill the omelette on the plate in the oven for a couple of minutes.
5

Time to serve: Slice the omelette and serve immediately with a [side salad].