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Cooking + Entertaining

Omelette without eggs: the recipe based on chickpea flour and faba water

Omelette without eggs: the recipe based on chickpea flour and faba water

ingredients

Extra virgin olive oil

The omelette without eggs it’s a second dish simple and delicious, the vegan alternative to the classic egg omelette. It is prepared with chickpea flour, acquafaba and many seasonal vegetables. Very tasty and rich in vegetable proteins, it is perfect for everyone: just accompany it with a fresh salad and a few slices of bread to have a healthy, balanced meal suitable for young and old. You can also cut it into cubes and serve it as an original finger food for an aperitif or a party buffet.

The main ingredient of the egg-free omelette is the acquafaba, or the preserving liquid (or cooking) of chickpeas. Excellent egg substitute, thanks to the high protein content, it is often used in vegan cuisine to make cakes, biscuits, creams, meringues and, indeed, omelettes. In our recipe we added zucchini, peppers, onion and potatoes to the chickpea and acquafaba batter; if you like, you can combine the verdurearomatic herbs and spices What do you prefer.

You can also enrich the mixture with dried tomatoes, pitted olives and a spoonful of tahini sauce, for example. For a vegetarian variant very greedy, you can add a little crumbled feta or diced cheese with spun paste: it will be irresistible.

Find out all by following the step by step procedure and advice. With the leftover chickpeas from this recipe you can make chickpea and zucchini meatballs.

How to make eggless omelette

Place a colander over a bowl and drain the chickpeas from the faba water. Add water as well. Use chickpeas for other recipes.

Collect the chickpea flour and a pinch of salt in a bowl, add the water a little at a time, stirring 2. You will need to get a smooth, lump-free batter. Cover and let it rest for an hour.

Chop the onion and dice the potatoes after peeling them 3.

Transfer the potatoes and onion to a pan with two tablespoons of oil 4. Add a pinch of salt, cover and simmer. Cook for 7-8 minutes and add a few tablespoons of water if necessary.

Clean and dice the peppers 5.

Wash the courgette, trim it and cut it into chunks 6.

Transfer the vegetables to the pan 7 and cook for about another 4 minutes.

After the resting time, add a teaspoon of rosemary needles to the batter, finely chopped with scissors 8.

Return the pan to the heat and pour the batter 9.

Cook the omelette, putting a lid on, about 10 minutes per side 10turning it over when it is firm and helping you with a plate.

Once well cooked, transfer the omelette to a serving dish and let it rest for a few minutes 11.

Bring to the table and serve 12.

storage

Eggless omelette can be preserved for one day in the refrigerator, in a suitable airtight container. When serving, heat it slightly. You can also freeze it already portioned and cut into slices.

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