Tuduu
Vegetable Chickpea Flour Omelette

Vegetable Chickpea Flour Omelette

@annamariachef2.0

A vegan omelette made with chickpea flour and vegetables, perfect for those looking for an egg alternative.

Difficulty: Easy
Cooking: 20 min
Preparation: 15 min
Country: Italia

Ingredients

No. Servings
  • Large potatoes2units
  • Pumpkin weighed without skin and seeds350g
  • Chickpea flour47g
  • Water95g
  • Salt and pepper1teaspoon (half salt and half pepper)
  • Grated cheese2tablespoons
  • Grated cheese for the surface1Heaped Tablespoon
  • Rice breadcrumbs1Heaped Tablespoon

Preparation

  1. STEP 1 OF 9

    Clean the pumpkin and cut it into pieces.

  2. STEP 2 OF 9

    Peel the potatoes and cut them into pieces.

  3. STEP 3 OF 9

    Cook the potatoes and pumpkin in water; when cooked, drain the water and mash into a puree.

  4. STEP 4 OF 9

    Season the potato and pumpkin puree with salt and pepper.

  5. STEP 5 OF 9

    In a dish, mix water and chickpea flour without leaving lumps.

  6. STEP 6 OF 9

    Combine the potato and pumpkin puree with the flour and water mixture.

  7. STEP 7 OF 9

    Spread the mixture in a baking tray lined with parchment paper.

  8. STEP 8 OF 9

    Sprinkle the surface with grated cheese and breadcrumbs, add a drizzle of extra virgin olive oil.

  9. STEP 9 OF 9

    Bake in a preheated oven at 200 degrees for 15-20 minutes.

Suggestions

  • Baking tray

  • Parchment paper

  • Cooking pot

General Information

Storage notes

Can be stored in the refrigerator for 2-3 days.

More information

Serve hot or at room temperature. Great as a main course or a single dish.

Origin

Italia

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)76.66
Carbohydrates (g)11.06
of which Sugars (g)1.59
Fat (g)1.8
of which Saturates (g)0.9
Protein (g)4
Fiber (g)1.57
Sale (g)0.73
  • Proteins
    4g·22%
  • Carbohydrates
    11.06g·60%
  • Fats
    1.8g·10%
  • Fibers
    1.57g·9%