This is my interpretation of a no-egg omelette, a so called nomelette. I think it works as a very good omelette substitute. In fact, it makes for a dish in its own right. The basic ingredients are squash, buckwheat, water and salt. Variations are many and the preparation is not much more complicated than breaking a few eggs and whisking them. Aprons (and timers) on?
For one squash Nomelette:
Half a squash, grated (approx. 200 g)
50 ml water
2 tbsp buckwheat flour
0.5 tsp baking powder
1 tsp oil
pinch of salt and turmeric
fresh herbs (dill, mint, parsley)
2 spring onions
(Greek) olives and capres
- Grate the squash and mix it with the water and buckwheat till you have a nice smooth paste.
- Add the turmeric, salt and oil and let the batter set for a while (or even overnight). Add the chopped herbs, the olives and capers and the baking powder.
- In a non stick pan, steam or slightly stir-fry the spring onion until soft. Mix into the batter.
- Remove the pan from the stove, grease it (the pan, not the stove) and spoon out the batter, flattening it to cover the whole surface (I repeat, of the pan, not the stove).
- Bake on both sides on medium heat. Once you have turned the nomelett, you may have to press it slightly with the spatula to make it stick together. It is a very smooth and well-behaved dough.
The nomelette goes very well with a fresh green salad with avocado and seeds.