"Cromlet" with Wilted Greens and Fennel and Olive Salad

Ingredients for "Cromlet" with Wilted Greens and Fennel and Olive Salad

• 120ml plain whole-milk yoghurt

• 1 tablespoon fresh lemon juice

• 1 tablespoon olive oil

• 1 teaspoon honey

• Kosher salt, freshly ground pepper

• 1/2 small fennel bulb, very thinly sliced

• 50g torn pitted Castelvetrano olives

• 1 tablespoon olive oil

• 2 teaspoons fresh lemon juice

• 1 teaspoon honey

• Kosher salt, freshly ground pepper

• 60ml cashew, almond, or hazelnut milk or water

• 60ml chickpea flour

• 2 large eggs

• Seasoning mix of choice, optional Kosher salt, freshly ground pepper

• 3 tablespoons olive oil, divided

• 2 garlic cloves, thinly sliced

• 1/2 teaspoons grated peeled ginger

• 1 bunch small hardy greens (such as kale, Swiss chard, or collard), ribs and stems removed, leaves torn

• 1 lemon wedge

• 110g maitake or oyster mushrooms, torn into large pieces

• 1–2 teaspoons tamari soy sauce

• Sesame seeds (for serving)

How to make "Cromlet" with Wilted Greens and Fennel and Olive Salad

Stir yoghurt, lemon juice, oil, and honey in a small bowl to combine; season with salt and pepper.

Toss fennel, olives, oil, lemon juice, and honey in a medium bowl to combine; season with salt and pepper.

Whisk cashew milk into chickpea flour in a medium bowl. Let sit until slightly thickened, 12–15 minutes. Whisk in eggs; season with salt and pepper and seasoning mix of choice, if desired.

Meanwhile, heat 1 tablespoon oil in a medium cast-iron or nonstick skillet over medium. Cook garlic, stirring occasionally, until golden, about 3 minutes. Add ginger and cook, stirring, just until fragrant, about 30 seconds. Add greens by the handful, tossing until wilted before adding more. Cook, tossing occasionally, until crisp-tender, about 5 minutes; season with salt, pepper, and a squeeze of lemon. Transfer to a plate.

Wipe out skillet and heat 1 tablespoon oil in skillet over medium-high. Cook mushrooms, undisturbed, until deeply browned, about 3 minutes. Turn and cook, tossing occasionally, until other side is deeply browned, about 5 minutes. Season with tamari to taste. Transfer to a plate.

Wipe out skillet and heat remaining 1 tablespoon oil in reserved skillet over medium-high. Pour in batter and cook, undisturbed, until bottom is deep golden brown, about 3 minutes. Turn and cook until light golden brown (edges will curl slightly), about 3 minutes.

Serve cromlet in skillet or transfer to a plate. Top with wilted greens, mushrooms, yoghurt sauce, and fennel and olive salad. Sprinkle with sesame seeds.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.