Kale Vegan Omelette
Flat non-stick pan
Ladle (to pour cheela batter)
Spatula (to flip cheela)
finely chopped, optional if you like spicy
if not available, substitute for your regular salt
Carom seeds (ajwain)
Place the cheela batter in the blender along with the salt, turmeric, carom seeds, ginger, kale, green chilies.
Blend into a paste and pour into a mixing bowl.
Add tomatoes. Mix well.
Medium heat a flat non-stick pan.
Take a ladle full of the prepped batter and pour on the pan.
With the back of the ladle, spread lightly so the cheela doesn’t break OR rotate the pan to spread it in a circle as much as possible.
Within a few minutes, you will see the edges begin to leave the pan.
Flip it and cook; pressing down lightly with a spatula for thorough cooking.
Flip it over again. When you see light brown spots on the cheela, you know it’s done.
Savor the cheela hot. Consider dipping it in some chutney.
This Green Cheela will help you check off four boxes in
Dr. Gregor's Daily Dozen checklist
Beans (yellow split-peas)
Other Vegetables (tomato)
Spices (1/4 tsp turmeric)
Cruciferous vegetables (kale)
Greens (in chutney)
Learn more about
Dr. Gregor's Daily Dozen here
Substitute kale for any green leaf vegetable like spinach, lettuce, cabbage. Alter ingredient quantities as per your liking.