Drive away with green broad beans and ricotta
159 recipes
Zucchini omelette without eggs
ingredients
servings
8
Chickpea flour
200 oz
Water
300 oz
Extra virgin olive oil
1 spoon
Salt
1 pinch
Pepper
to taste
Courgette
2 unit
Fresh mint
4 leafs
second courses from Italy
Zucchini omelette without eggs
Zucchini omelette without eggs
ready in
35 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A second vegan, simple and fast. With the chickpea flour it is easy to do without the eggs and with the tender zucchini that there are in this period is even faster because you just grate and put them raw. I cooked it in the oven but you can also cook it in a pan making small finer omelettes. It's very good just lukewarm
preparation
step 1
Mix the chickpea flour with water and a tablespoon of oil, stirring with a whisk. If they should remain lumps, it will be enough to use the immersion blender to mix well.
step 2
Allow the batter to rest for half an hour with a lid.
step 3
In the meantime, grate the courgettes with a wide-grated grater and dry them lightly with a cloth
step 4
Take up the batter, add the chopped mint leaves, a pinch of salt and pepper and last the zucchini.
step 5
Stir well and transfer to a baking pan lined with parchment paper. Bake at 180 degrees for about 25 minutes.
step 6
Allow to cool slightly before serving
