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Finta omelet baked with flour of chickpeas, zucchini and ginger

ingredients

servings

5

Ginger

1 spoon

Extra virgin olive oil

to taste

Natural sea salt

to taste

Water

440 oz

Chickpea flour

220 oz

Courgette

300 oz

second courses from Italy

Finta omelet baked with flour of chickpeas, zucchini and ginger

Finta omelet baked with flour of chickpeas, zucchini and ginger

vegan high in fiber high in potassium

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Finta omelet baked with flour of chickpeas, zucchini and ginger

A second spicy and tasty!

Finta omelet baked with flour of chickpeas, zucchini and ginger step 1

step 1

After washing zucchini coarsely chop them and toss them in a pan with a little olive oil and sea salt and zenzero.Ci takes a few minutes of cooking.

Finta omelet baked with flour of chickpeas, zucchini and ginger step 2

step 2

Meanwhile in a large bowl pour the chickpea flour and mix with water. Mix well with the aid of a whip.

Finta omelet baked with flour of chickpeas, zucchini and ginger step 3

step 3

Once the courgettes are cooked pour nellampia bowl with the batter of flour of chickpeas and water and mix again

Finta omelet baked with flour of chickpeas, zucchini and ginger step 4

step 4

Pour into a baking sheet covered with parchment paper media. The height of the ideal compound should be poured around a centimeter or two. Bake for 30 minutes in preheated oven 200gradi.

Finta omelet baked with flour of chickpeas, zucchini and ginger step 5

step 5

Remove from the oven when your chickpea flour is browned. Allow to cool a little before serving and cut into square or rectangles as favorites. You can go over to the oven or serve at room temperature

Finta omelet baked with flour of chickpeas, zucchini and ginger step 6

step 6

It 'a good idea to serve this dish with vegan mayonnaise.

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