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- 1 tomato diced
- ¼ avocado diced
- ⅛ spanish onion diced
- 1 tsp capers
- 1 tsp olive oil
- 1 tsp white wine vinegar or apple cider vinegar
- 1 tbsp parsley chopped
Whisk all ingredients except the frying oil together in a small bowl. Leave to rest while you preheat the oven to 200°C and prepare the topping.
Heat the oil in a non-stick skillet over medium heat. Pour in the batter and cook for 1 minute over medium before placing in the oven for 8 minutes to finish cooking.
Check to ensure the mixture is cooked through before flipping onto a serving plate and topping.
Top with our Spanish topping mixture and a dollop of cashew cheese. This is best eaten hot fresh from the oven.
Check out Kate’s website, Hobart Green Guide to find the best vegan and eco parts of Southern Tasmania and some great vegan recipes.
Have you created this yummy breakfast at home? Share it with us on Insta! #myTWC!