As you probably already know, I prefer to eat porridge for breakfast. But sometimes I feel like something savoury. Since I still had olives and dried tomatoes in the fridge, I made a Mediterranean omelette with them. A slightly different version can be found here.

Vegan omelette with olives and sun-dried tomatoes

Per serving: 459 KCAL

Ingredients (serves 1)

  • 50 g chickpea flour
  • 100 ml of water
  • 30 g sun-dried tomatoes in oil
  • 30 g green olives, pitted
  • ½ tsp marjoram, dried
  • ½ tsp parsley, dried
  • 1 tbsp rapeseed oil


Mix chickpea flour with water and leave to soak for 10 minutes. In the meantime, cut the tomatoes into small pieces and cut the olives into thin rings. Add tomatoes, olives, parsley and marjoram to the dough and mix well.

Heat the oil in a pan. Reduce the heat to medium and fry the omelette in the pan. Turn the omelette after about 3 minutes.

To get a round shape, it is best to take a small cake tin and put it in the pan. Fill the dough into the cake tin.  But the omelette also tastes great without the perfectly round shape. 😊


When a friend of mine asked for English treats for her birthday, I baked these scones. I was so enthusiastic about the recipe that I baked them again a few days later. Topped with vegan cheese and fresh tomatoes and a delicious salad and you have a quick lunch.

Mediterranean scones with sun-dried tomatoes and olives

Per piece: 144 KCAL

Ingredients (8 pieces)

  • 200 g spelt flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 30 g sun-dried tomatoes in oil
  • 30 g olives, pitted
  • 40 g vegan butter
  • 100 ml almond milk, unsweetened


Cut the dried tomatoes into small pieces and cut the olives into thin rings.

Place the spelt flour, baking powder and baking soda in a large bowl. Add butter and 3 tbsp. almond milk and knead until crumbles are formed. Add the olives, tomatoes and the rest of the almond milk and knead into a smooth dough.

The dough shouldn’t be too sticky. If necessary, add some flour. Roll out the dough on a floured work surface into a 3 cm thick circle and cut into eight triangles. Brush the scones with water and place them on a baking tray lined with baking paper. Bake in a preheated oven at 175° C for 20 minutes.


If I really don’t feel like cooking, I’ll make myself this salad. So at least twice a week. 😊 Sometimes I add some couscous or millet to the salad so that the salad keeps me full longer.

Quick Tomato Kidney Beans Salad

Per serving: 248 KCAL

Ingredients (serves 1)

  • 250 g date tomatoes
  • 1 tin kidney beans
  • 1 tbsp balsamic vinegar
  • salt
  • pepper


Rinse kidney beans with water. Wash and halve the tomatoes. Put kidney beans, tomatoes and balsamic vinegar in a bowl and season with salt and pepper.


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