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Omelette with zucchini chickpeas

ingredients

servings

2

Courgette

2 unit

Chickpea flour

150 oz

Water

300 fl oz

Iodized salt

to taste

second courses from Italy - Lombardia

Omelette with zucchini chickpeas

Omelette with zucchini chickpeas

vegan high in fiber high in iron source of C vitamins high in potassium high in phosphorus

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

Omelette with zucchini chickpeas

Among vegans is known as farifrittata or farinfrittata: the chickpea flour tortilla is a nutritious and light dish, tasty - even more than the traditional omelet - and fully customizable. You can cook it in a pan or in the oven. Here I propose my version with zucchini into cubes.

Omelette with zucchini chickpeas step 1

step 1

Prepare the mixture of flour and water, pouring the flush water in the sifted flour and stir with a whisk. Salt it and let it stand about ten minutes.

Omelette with zucchini chickpeas step 2

step 2

Cut the zucchini into cubes and cook them in a pan, for about five minutes, with a little oil Ages. Season with salt. Add the mixture to the omelet and cook over medium heat for 7-8 minutes.

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Omelette with zucchini chickpeas step 3

step 3

When the bottom will be quite compact, turn the omelette and cook another 7-8 minutes on the other side. When the omelette is golden, it will be ready to be enjoyed.

Omelette with zucchini chickpeas step 4

step 4

If you prefer cooking in the oven: sauteed zucchini, add to the mixture in a baking pan and bake at 180 degrees for 25-30 minutes.

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