egg and pancake omelette

Serves: 4

Ingredients:
relish:
1 tablespoon vegetable oil
½ onion, finely chopped
3 tomatoes, chopped
1 chili, chopped
1-2 garlic cloves (finely chopped)
pancakes :
1 egg
1¼ cups low-fat milk
½ cup cake flour
½ cup whole wheat flour
egg pancakes:
6 eggs
3 tablespoons milk
1 chili, finely chopped
1 teaspoon ground cumin
salt and crushed black pepper

Method:
heat oil in a saucepan and sauté onions till soft.
add tomatoes, chili and garlic and simmer over a low heat until thickened into a chunky relish. season and set aside.
lightly whisk egg and milk in a bowl. sift flour, then fold through whole wheat flour.
heat a little oil in a nonstick frying pan and pour in enough batter to make a thin coating along the base.
leave to cook through, then flip and cook for an extra minute. continue until all the batter is finished
whisk eggs, milk, chili, cumin and seasoning together.
heat a little oil in the same nonstick pan and pour enough egg to coat the   base of the pan (about ½ - 1cm thick).
cook until set and flip to brown the other side, then place directly onto wholewheat pancake with a generous spoonful of tomato relish.
roll and serve.