Ingredients

• 1/2 cup plain whole-milk yogurt
• 1 tablespoon fresh lemon juice
• 1 tablespoon olive oil
• 1 teaspoon honey
• Kosher salt, freshly ground pepper
• 1/2 small fennel bulb, very thinly sliced
• 1/3 cup torn pitted Castelvetrano olives
• 1 tablespoon olive oil
• 2 teaspoons fresh lemon juice
• 1 teaspoon honey
• Kosher salt, freshly ground pepper
• 1/4 cup cashew, almond, or hazelnut milk or water
• 1/4 cup chickpea flour
• 2 large eggs
• Seasoning mix of choice, optional (see note)
• Kosher salt, freshly ground pepper
• 3 tablespoons olive oil, divided
• 2 garlic cloves, thinly sliced
• 1/2 teaspoon grated peeled ginger
• 1 bunch small hardy greens (such as kale, Swiss chard, or collard), ribs and stems removed, leaves torn
• 1 lemon wedge
• 4 ounces maitake or oyster mushrooms, torn into large pieces
• 1–2 teaspoons tamari soy sauce
• Sesame seeds (for serving)

Instructions

1. Stir yogurt, lemon juice, oil, and honey in a small bowl to combine; season with salt and pepper.
2. Fennel and olive salad: Toss fennel, olives, oil, lemon juice, and honey in a medium bowl to combine; season with salt and pepper.
3. Toss fennel, olives, oil, lemon juice, and honey in a medium bowl to combine; season with salt and pepper.
4. Cromlet and assembly: Whisk cashew milk into chickpea flour in a medium bowl. Let sit until slightly thickened, 12–15 minutes. Whisk in eggs; season with salt and pepper and seasoning mix of choice, if desired. Meanwhile, heat 1 Tbsp. oil in a medium cast-iron or nonstick skillet over medium. Cook garlic, stirring occasionally, until golden, about 3 minutes. Add ginger and cook, stirring, just until fragrant, about 30 seconds. Add greens by the handful, tossing until wilted before adding more. Cook, tossing occasionally, until crisp-tender, about 5 minutes; season with salt, pepper, and a squeeze of lemon. Transfer to a plate. Wipe out skillet and heat 1 Tbsp. oil in skillet over medium-high. Cook mushrooms, undisturbed, until deeply browned, about 3 minutes. Turn and cook, tossing occasionally, until other side is deeply browned, about 5 minutes. Season with tamari to taste. Transfer to a plate. Wipe out skillet and heat remaining 1 Tbsp. oil in reserved skillet over medium-high. Pour in batter and cook, undisturbed, until bottom is deep golden brown, about 3 minutes. Turn and cook until light golden brown (edges will curl slightly), about 3 minutes. Serve cromlet in skillet or transfer to a plate. Top with wilted greens, mushrooms, yogurt sauce, and fennel and olive salad. Sprinkle with sesame seeds.
5. Whisk cashew milk into chickpea flour in a medium bowl. Let sit until slightly thickened, 12–15 minutes. Whisk in eggs; season with salt and pepper and seasoning mix of choice, if desired.
6. Meanwhile, heat 1 Tbsp. oil in a medium cast-iron or nonstick skillet over medium. Cook garlic, stirring occasionally, until golden, about 3 minutes. Add ginger and cook, stirring, just until fragrant, about 30 seconds. Add greens by the handful, tossing until wilted before adding more. Cook, tossing occasionally, until crisp-tender, about 5 minutes; season with salt, pepper, and a squeeze of lemon. Transfer to a plate.
7. Wipe out skillet and heat 1 Tbsp. oil in skillet over medium-high. Cook mushrooms, undisturbed, until deeply browned, about 3 minutes. Turn and cook, tossing occasionally, until other side is deeply browned, about 5 minutes. Season with tamari to taste. Transfer to a plate.
8. Wipe out skillet and heat remaining 1 Tbsp. oil in reserved skillet over medium-high. Pour in batter and cook, undisturbed, until bottom is deep golden brown, about 3 minutes. Turn and cook until light golden brown (edges will curl slightly), about 3 minutes.
9. Serve cromlet in skillet or transfer to a plate. Top with wilted greens, mushrooms, yogurt sauce, and fennel and olive salad. Sprinkle with sesame seeds.