Buckwheat might just be one of the most underrated grains of all time. Beyond an excellent source of complex, slow-digesting carbs, this whole grain is loaded with vitamins and minerals like manganese, copper, zinc and folate. It also cooks up quickly and is super versatile! The omelette is just one of the great ways to incorporate buckwheat into your diet. Together with the vegetables and yoghurt sauce, it becomes a delicious and nutritious meal.
Serves 2-3
200g tenderstem broccoli
200g mushrooms, sliced
1 red onion, peeled and chopped
6-7 sundried tomatoes, chopped
Olive oil
Salt and pepper
For the omelette:
125g gram flour
40g wholemeal flour
250ml plant-based milk
100g roasted buckwheat, cooked
1tsp baking powder
4tbs olive oil
1tsp salt
For the yoghurt dressing:
100ml plant based yoghurt
1tsp lemon juice
1tbs olive oil
1 garlic clove
Salt
Preheat the oven to 180C (gas mark 4). Line a baking tray with parchment/baking paper. Spread the broccoli over the tray and drizzle with the olive oil and sprinkle with salt. Lightly roll the broccoli in the oil to coat. Roast for 15-20 minutes until the stalks are tender.
Place a large pan over a medium heat and add a drizzzle of olive oil. Once warm, add the onion, mushrooms, sundried tomatoes, and a pinch of salt and pepper and cook for about 8 minutes, stirring frequently.
Whisk all the yoghurt dressing ingredients to combine thoroughly. Set aside.
Now, make the omelettes. Place the gram flour, wholemeal flour, baking powder and salt into a bowl and mix well to remove any lumps. Pour in 250ml water and olive oil and mix well until a thick batter forms. Add the cooked buckwheat and mix everything again.
Place a large frying pan over a medium heat. Once warm, pour in half of the mixture and leave to cook for 5 minutes until the bottom has cooked. Use a spatula to flip over the omelette and cook the other side for a few minutes until cooked through. Spoon onto a plate and repeat with the rest of the batter to make a second omelette.
Place cooked vegetable mixture and broccoli over half of the omelette. With a spatula, fold another half of the omelette over the vegetables. Drizzle with the yoghurt dressing and serve immediately.
