“Cromlet” with Black Hojiblanca Olives, Spinach, Fennel and Mushroom

Ingredients:
Preparation:
In a skillet, sauté mushrooms in 1 tbsp. (15 ml) butter for 2 minutes over medium heat. Add garlic and cook for 1 minute. Pour mushrooms into a bowl, add all garnish ingredients, stir and season.
In a bowl, whisk milk, chickpea flour, and eggs and season with salt and pepper.
Wipe skillet. Heat a knob of butter in skillet and add ¼ cromlet mixture. Cook 2 to 3 minutes per side. Top with ¼ garnish mixture and fold cromlet to close. Repeat until there are no more ingredients left.
Buen provecho!
Ingredients
Directions
In a skillet, sauté mushrooms in 1 tbsp. (15 ml) butter for 2 minutes over medium heat. Add garlic and cook for 1 minute. Pour mushrooms into a bowl, add all garnish ingredients, stir and season.
In a bowl, whisk milk, chickpea flour, and eggs and season with salt and pepper.
Wipe skillet. Heat a knob of butter in skillet and add ¼ cromlet mixture. Cook 2 to 3 minutes per side. Top with ¼ garnish mixture and fold cromlet to close. Repeat until there are no more ingredients left.
Buen provecho!