Baked omelette with wild fennel... very tasty

2 cups flour

6 eggs

Water — about the same volume as the flour

A bunch of wild fennel, chopped

1 cup chopped green onions

Some chopped parsley stems

A pinch of sweet spice (ground)

A pinch of pepper

Salt

1 medium tablespoon baking powder

Beat the eggs, then add the flour and thin the mixture with water, whisking by hand.
Add the fennel, green onions, parsley, spices, salt and baking powder and mix well.
Put a little oil in the baking tray and heat it on the stove before pouring in the omelette mixture — this helps it rise quickly.
Pour the wild fennel omelette mixture into the tray and spread it evenly, then place the tray in the oven to brown and cook through.
Brown the top as well and serve the omelette hot.

Baked Omelette with Wild Fennel

Prep checklist