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

Garnish

½ cup (125 ml) black Hojiblanca olives, sliced into rings

¼ cup (60 ml) butter

½ lb. (227g) oyster mushrooms, torn into strips

1 garlic clove, chopped

4 cups (1 L) baby spinach

1 small fennel bulb, cut into thin strips

2 small tomatoes, quartered

1 tbsp (15 ml) lemon juice

1 tbsp (15 ml) chives, chopped

1 tbsp (15 ml) fresh dill, chopped

Salt and pepper to taste

Cromlet batter

½ cup (125 ml) milk

½ cup (125 ml) chickpea flour

4 eggs

Salt and pepper to taste

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!

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