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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
ready in
35 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
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!
preparation
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.
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.
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.
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 !!
