With this recipe, I set out to wow you with a vegan omelette yet I ended up with a fluffy, savoury pancake instead.
Not quite what I had in mind, but it makes a tasty, filling and naturally gluten-free meal. It’s kind of similar to an Italian socca yet fluffier and requires less oil. I topped it with a bunch of seasonal veggies as I don’t seem to be able to get enough of them right now. Hope you like it!
2 tbsp olive oil 2 garlic cloves, finely chopped ½ red chilli, deseeded and finely chopped 1 baby zucchini, sliced 5 asparagus spears, cut into smaller pieces ½ cup cooked broad beans 1-2 tbsp fresh dill, finely chopped 1 tbsp capers a squeeze of lemon 2 tsp basil pesto (optional) fresh rocket
