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Omelette with vegan romanesco broccoli

ingredients

servings

2

Broccoli

500 grams

Chickpea flour

150 grams

Water

200 grams

Extra virgin olive oil

1 spoon

Turmeric

1/2 spoon

Salt

to taste

Pepper

to taste

single courses from Italy

Omelette with vegan romanesco broccoli

Omelette with vegan romanesco broccoli

vegan high in fiber high in iron high in calcium source of C vitamins high in potassium with good fats

ready in

35 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Omelette with vegan romanesco broccoli

I particularly love vegan omelettes with chickpea flour and, depending on the season and what nature offers at that moment, I experiment with different combinations with the vegetables that inspire me the most, like the Roman broccoli which is one of the vegetables I love most!

Omelette with vegan romanesco broccoli step 1

step 1

Clean the Roman broccoli, cut the tops and wash with running water. Boil the water in a pot and pour the broccoli florets. Season with salt and cook for 10-15 minutes (the tops should remain al dente). Drain and set aside.

Omelette with vegan romanesco broccoli step 2

step 2

Meanwhile in a bowl sift the chickpea flour and slowly pour the water (or vegetable milk), always stirring with the whisk to remove all the lumps. Add a tablespoon of oil, a pinch of salt and turmeric.

Omelette with vegan romanesco broccoli step 3

step 3

Let the mixture rest for about 10 minutes and, once ready, add the broccoli. Pour into a hinged baking pan covered with wet and squeezed baking paper.

Omelette with vegan romanesco broccoli step 4

step 4

Cook for 20/25 minutes in preheated oven at 180 ° C and serve cut into wedges or squares for an aperitif or a finger food brunch. Good appetite !!

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