Making the most of the flavours of late summer these Corn and Coriander Omelette Rolls make a tasty lunch or light dinner.
With rice or potato flour included they are wheat, gluten and dairy free. If you substitute the rice or potato flour with plain or wholemeal flour they will still be vegetarian and dairy free, so are suitable for those with various food allergies and sensitivities.
They can be filled with any of your favourite sliced veges – either raw or lightly sauteed – or add cooked meat or hummus for a more substantial meal. We often add chunks of salmon, which is a real treat. The pics show construction of omelette rolls filled with wilted spinach, hummus and chunks of our cafe-smoked salmon.
- 4 eggs
- 125 gm corn kernels – fresh (lightly cooked), canned or frozen
- 1 tbsp tamari sauce
- 2 tbsp water
- 4 spring onions – finely sliced
- 1 bunch coriander – finely chopped
- 1 tbsp rice or potato flour
- Whisk all the ingredients except the corn together until there are no flour lumps left
- mix in the corn
- Rest batter for at least an hour
- Pour just enough of the mix into a non-stick pan to cover the bottom
- Cook pan a low heat until cooked through
- Turn out on to a board and fill with any of the options below, or add your favourites
- try wilted spinach, sauteed field mushrooms, smoked salmon, roasted pumpkin or zucchini, any type of cooked meat, sun-dried or fresh tomatoes, hummus, avocado or roasted capsicums