Portobello Dairy-Free Omelette

These gluten- and dairy-free recipe by Chef Ryan Clift taste as good as they look

Posted on Mar. 2, 2017
By Editor

Prep 2 hrs • Cook 5-6 mins • Serves 1



  • GFDF focaccia
    233g tapioca flour
    mixed with 116g rice flour
    5g sea salt
    300ml soy milk
    24g sugar
    4g dry yeast
    3 eggs
    56g olive oil
  • Omelette
    2 organic whole eggs
    2 cherry tomatoes (to garnish)
    5g arugula (to garnish)
  • Portobello ragu (omelette filling)
    30g portobello mushroom
    1g thyme
    1g shallots (chopped
    5g tomato sauce


Step 1

Prepare the gluten- and dairy-free focaccia. Combine all the dry ingredients in a mixer, and mix well. Slowly add in the soy milk before flowing in the egg and olive oil. Mix well till the dough has a consistency of a thick cake batter.

Step 2

Set the dough aside to rise until it has doubled in size, about 1 hr.

Step 3

Preheat oven to 160C. Grease both sides a piece of pachment paper with olive oil and lay it down in a baking pan of your choice.

Step 4

Push the dough into the prepared pan and smooth the top with a rubber spatula. Bake at 160C for 45 mins.

Step 5

Prepare the portobello ragu. Heat some oil in a pan over medium heat, fry chopped shallots till lightly brown, then tip in portobello mushrooms and stir fry for a few mins. Pour in tomato sauce and thyme and let it simmer for a few mins.

Step 6

Prepare the green mustard leaf and watercress sauce. Combine green mustard leaves, watercress, salt and pepper in a blender and blend well till smooth. Set aside.

Step 7

Prepare the omelette. Beat the eggs in a bowl and season with salt and pepper to taste.

Step 8

Heat some oil in a pan over medium heat, then pour the eggs into the pan and let it cook until the bottom is just set.

Step 9

Add some portobello ragu on the omelette, and fold in half.

Step 10

To serve, dish omelette on a plate and pour the green mustard leaf and watercress sauce over. Garnish with arugula and cherry tomatoes, and serve with focaccia on the side.

Recipe: Chef Ryan Clift

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