There is no doubt that the original omelette is made with eggs. But now the kitchen is starting to be seen in a different, more modern way! So the question is this: if we wanted to overturn the traditional recipe and remove the main ingredient? Can you make an omelette without cholesterol and without eggs? Of course you can: I propose the Veg-omelette with zucchini! How to prepare it? to me!
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Identity Card of the Recipe
- 103 KCal Calories per serving
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Ingrediants
- 200 g of chickpea flour
- 300 ml of water
- 400 g of zucchini
- 2 tablespoons of extra virgin olive oil
- 1 pinch of turmeric
- 10 g of flax seeds
- q.s. of salt
- q.s. of pepper
- 1 grated nutmeg
Materials Needed
- Bowl
- Whip
- Pan with a diameter of 28 cm
- Flat lid
- Chopping board
- Knife
- Sieve
Preparation
- First, wash the zucchini and remove the ends. Then cut the courgettes into cubes or into very thin slices.
- Pour 2 tablespoons of extra virgin olive oil in a very hot pan, then brown the diced zucchini over high heat for a couple of minutes. Then lower the heat, season with salt and pepper and cook with the lid on for about ten minutes, maintaining a gentle flame.
- Meanwhile, prepare the batter: in a bowl, sift the chickpea flour and add the water, a little at a time, mixing with the whisk until it forms a thick and velvety cream, free of lumps. Season with salt and pepper, flavor with spices to taste (eg turmeric and nutmeg) and add the flax seeds.
Did you know that
Turmeric, in addition to giving a very particular flavor, gives a slightly orange color, typical of eggs! This veg-omelette, at first glance, will therefore seem prepared with eggs!- Add the chickpea batter directly into the pan of the zucchini, which in the meantime will have assumed a soft consistency: keep a high flame for a couple of minutes, distributing the dough evenly. Cover with the lid, lower the heat and cook for 7 -8 minutes, until the batter has thickened.
- Turn the veg-omelette on the pan, using a flat lid: in this way, a golden and inviting crust will form on both sides of the veg-omelette,
- Serve the vegetable omelette piping hot.
Alice's comment - PersonalCooker
It has all the aspect of a traditional omelette, but there is no trace of the eggs! I proposed the veg-omelette with zucchini, but it is also very good with pumpkin, eggplant, peas, mushrooms and even with rice! Try also the Veg-Omelette with Mushrooms, baked in the oven!Nutritional values and Health Comment on the recipe
The Vegan-Omelette with Zucchini is a dish without ingredients of animal origin, which lends itself to the vegan diet and against gluten and lactose intolerances. It has a caloric prevalence in favor of carbohydrates; cholesterol is absent and fibers are abundant.
The Vegan Omelette with Zucchini lends itself to any diet. in portions of about 200-300g (205-310kcal).
