Oven Omelet with Bilberry Leaves ‒ Mustikanlehtiomeletti uunissa

It's summer time and cooking isn't exactly among my first priorities at the moment. Mostly I've been eating salads with the method "shred and mix everything you happen to find from the fridge" which rarely results in a disappointment. So compared to that this counts as a complicated dinner. The idea of using bilberry leaves (instead of berries) here came from a mention in Sillä sipuli and the basic omelet recipe I snigged from Kasvisruokaa. The amount seemed a bit small for two bottomless stomachs so we also had a sidekick - salad of course. Please notice that like so many other summer treats bilberry leaves contain oxalic acid which is why you shouldn't eat them on a regular basis.

- 3 dl water
- 2.5 dl (chick)pea flour
- salt
- black pepper
- 1 dl fresh bilberry leaves (or a herb of your liking during wintertime)
- oil for buttering

Whip the flour and the water into and even batter. Add the spices and the bilbeery leaves. Let the batter rest for about half an hour.

Pour the batter onto an oiled casserole and cook in a 250°C oven until the omelet has acquired some colour (about 15 minutes). Let it chill down and cut in triangles. Lightly roasted cherry tomatoes accompany them perfectly.

Nutritional values / 461 g:
energy 672 kcal
fat 23 g
protein 32 g
carbohydrates 83 g
fiber 15 g