Omelette crêpes

These are incredible versatile and can be stuffed with any filling of your choice - a great alternative to bread and also a nice little protein hit for fit foodies. They can be made with just egg whites if you prefer. They are light and thin and this combo with some Indian spices works so very well to create an unusual brunch or breakfast. They can also be rolled up, wrapped in baking paper and taken to picnic or for lunch.

  • 4 organic free range eggs, whisked

  • 1/2 can chckpeas

  • 1 large handful chopped kale

  • 1 carrot, peeled and diced

  • 1 small white onion, peeled and diced

  • 1 garlic clove, crushed

  • 1 inch ginger root, peeled and finely chopped

  • 1ts medium curry powder

  • 1 tbs coconut oil or ghee

Dip:

  • 3 tbs coconut yoghurt

  • 1/4 cucumber peeled and finely chopped

  • Juice of 1/2 lime

  • 1 tbs chopped coriander

  • 1/2 ts sumac

Ingredients (serves 2)

Method

First make the coconut dip by coming all the ingredients and seasoning well with salt and pepper. Cover and place in the fridge while preparing the omelette and filling. Heat a frying pan or skillet with 1/2 tbs coconut oil. Add the onions, garlic, ginger, curry powder and carrot. Salute for 5 minutes and then add the chickpeas and kale. Continue to cook for about 10 minutes, till the carrots have softened slightly. While the veg is cooking, make the omelette. Heat a crepe pan or frying pan with the rest of the oil. Add half the whisked eggs. When almost cooked through, flip over using a spatula. Once browned on both side, transfer to a plate and cover with baking paper or kitchen towel to absorb the oil and keep warm while you repeat to make the next omelette. Once both are made, place them on 2 plates. Serve topped with the cooked veg and a dollop of the dip. These can be made for picnic and wrapped up with baking paper.