Stuffed whole chicken thighs
second courses from Italy
Vegan omelette with spinach, dried tomatoes and rice mozzarella
Vegan omelette with spinach, dried tomatoes and rice mozzarella
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Quick to prepare and equally simple.
preparation
step 1
Put in a bowl, chickpea flour and milk: mix it all with a whip to avoid lumps.
step 2
Add EVO oil, half a teaspoon of turmeric, dried herbs, salt and 1 teaspoon of chili powder.
step 3
Once this chickpea cream is ready (it will turn out to be fairly liquid), pour half into a non-stick frying pan where you have warmed an EVO oil drop.
step 4
It will be pretty thin so you will not need to turn it on. Cover the pan and let it go for a few minutes in a sufficiently strong focus.
step 5
Meanwhile, cook the spinach and cut the dried tomatoes into strips.
step 6
Now find the pan with the omelette and lay over the slices of rice mozzarella, cover it again and take a few moments to soften the slices.
step 7
Now put the spinach and the dried tomatoes on half the omelets and fold them half crescent. It's ready now to be served. Very good and, as always, very simple to do.
step 8
Great with any kind of stuffing: radicchio, chicory, but why not even sautéed frying pan, mushrooms and more you put it!