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Silverbeet Pancake Omelette

Silverbeet Pancake Omelette - ORGRAN Health and Nutrition

  • Prep Time: 5m
  • Cook Time: 10m



Omelette Ingredients:

  • ORGRAN Vegan Easy Egg™
  • 480 millilitres water
  • 5 teaspoons vegetable oil
  • 2 tablespoons coconut milk (fresh or canned)
  • 4 silverbeet leaves, stems removed and shredded
  • 1 clove fresh garlic, minced
  • 2 teaspoons olive oil
  • sea salt & pepper, to taste

Salad Topper Ingredients:

  • 1 large red banana pepper, cut into long strips
  • 1 teaspoon olive oil
  • 1/2 cup small red onion, thinly sliced
  • 1 cup watercress salad leaves and stems, washed and cut
  • 2 teaspoons balsamic glaze (or coconut amino sauce)


  • Prepare the vegan eggs by whisking the ingredients together. Add the silverbeet leaves, garlic and olive oil. Set aside.
  • In a frying pan add the teaspoon of olive oil and the red banana pepper and grill for 1-2 mins. Take off heat and place onto a plate to cool down.
  • In the same pan, add half the amount of whisked vegan eggs and spread around the pan to form a flat pancake. Cook each side over a medium heat for 2-3 mins. Repeat with remaining mixture.
  • Place pancake omelette onto plate and top with red banana peppers, watercress salad, red onion, drizzle with balsamic glaze and season with pepper.