Cromlet With Wilted Greens And Fennel And Olive Salad Recipes

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"CROMLET" WITH WILTED GREENS AND FENNEL AND OLIVE SALAD



This savory gluten-free vegetarian cross between a crepe and an omelet can be made in one pan, maximizing efficiency for a healthy weeknight meal.

Provided by Alaina Sullivan

Categories     Bon Appétit     Chickpea     Egg     Dinner     Healthy     Quick and Healthy     Fennel     Olive     Mushroom     Wheat/Gluten-Free     Vegetarian     Yogurt     Leafy Green     Kale     Collard Greens

Yield 2 servings

Number Of Ingredients 27

Yogurt sauce:
1/2 cup plain whole-milk yogurt
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 teaspoon honey
Kosher salt, freshly ground pepper
Fennel and olive salad:
1/2 small fennel bulb, very thinly sliced
1/3 cup torn pitted Castelvetrano olives
1 tablespoon olive oil
2 teaspoons fresh lemon juice
1 teaspoon honey
Kosher salt, freshly ground pepper
Cromlet and assembly:
1/4 cup cashew, almond, or hazelnut milk or water
1/4 cup chickpea flour
2 large eggs
Seasoning mix of choice, optional (see note)
Kosher salt, freshly ground pepper
3 tablespoons olive oil, divided
2 garlic cloves, thinly sliced
1/2 teaspoon grated peeled ginger
1 bunch small hardy greens (such as kale, Swiss chard, or collard), ribs and stems removed, leaves torn
1 lemon wedge
4 ounces maitake or oyster mushrooms, torn into large pieces
1-2 teaspoons tamari soy sauce
Sesame seeds (for serving)

Steps:

  • Yogurt sauce:
  • Stir yogurt, lemon juice, oil, and honey in a small bowl to combine; season with salt and pepper.
  • Fennel and olive salad:
  • Toss fennel, olives, oil, lemon juice, and honey in a medium bowl to combine; season with salt and pepper.
  • Cromlet and assembly:
  • 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 Tbsp. 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 Tbsp. 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 Tbsp. 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, yogurt sauce, and fennel and olive salad. Sprinkle with sesame seeds.

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  • Stir yogurt, 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 Tbsp. 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.

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