“Cromlet” with Wilted Greens and Fennel and Olive Salad

autumn cromlet recipe with wilted greens and fennel salad

“Cromlet” with Wilted Greens and Fennel and Olive Salad

On the adventure to find new seasonal recipes, sometimes one will hit on a truly incredible edible experience. The “Cromlet” with Wilted Greens and Fennel and Olive Salad” is one of those recipes. It truly is a Meditteranean recipe, with marinated olives, yoghurt and honey, as some of the ingredients of this vegetarian recipe. It is also a great autumn recipe. Fennel is in season now, and I believe the rainbow chard is also in season.

If you appreciate the experience of feasting on a flavour explosion on your plate, I would recommend this recipe. The different toppings for the “cromlet” are a taste sensation, and a beautiful combination of a nice range of different flavours.

The recipe has enough ingredients for two servings. I made the batter on day one and put it in the fridge overnight. It held up okay for day two. At first I thought it was a bit runny, but with a bit of a whisk, it was fine to be poured into the oiled pan. I also made the yoghurt sauce on day one. But I made the garlic, lemon chard, the oyster mushrooms and the fennel salad, fresh on both servings by simply cutting the ingredients in half on the first night.

It was a very easy recipe to make. Enjoyable to cook and delicious to eat. It comes highly recommended.

Shopping list

  1. Yoghurt sauce:
    • 1/2 cup plain greek yoghurt
    • 1 tablespoon fresh lemon juice
    • 1 tablespoon olive oil
    • 1 teaspoon honey
    • Kosher salt, freshly ground pepper
  2. Fennel and olive salad:
    • 1/2 small fennel bulb, very thinly sliced
    • 1/3 cup torn pitted marinated olives
    • 1 tablespoon olive oil
    • 2 teaspoons fresh lemon juice
    • 1 teaspoon honey
    • Kosher salt, freshly ground pepper
  3. Cromlet and assembly:
    • 1/4 cup cashew, almond, or hazelnut milk or water
    • 1/4 cup chickpea flour
    • 2 large eggs
    • Seasoning mix of choice, optional (see note)
    • Kosher salt, freshly ground pepper
    • 3 tablespoons olive oil, divided
    • 2 garlic cloves, thinly sliced
    • 1/2 teaspoon grated peeled ginger
    • 1 bunch small hardy greens (such as kale, Swiss chard, or collard), ribs and stems removed, leaves torn
    • 1 lemon wedge
    • 4 ounces maitake or oyster mushrooms, torn into large pieces
    • 1–2 teaspoons tamari soy sauce
    • Sesame seeds (for serving)


The instructions and full recipe can be found here on Epicurious. Do yourself a flavour! (hehe) – knock yourself out!

One thing to be mindful of when planning your meal is that this meal does not have a great deal of protein in it. Although it is quite filling, you might need a snack later on in the evening. I ate two pieces of chicken Tikka after eating this cromlet, to add some more protein, which is helpful for satiation. But some cheese and crackers would probably suffice. Or a big glass of water! Alternatively, you could serve this cromlet as a special, or weekend lunch dish.


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