A vegan omelette made with chickpea flour and vegetables, perfect for those looking for an egg alternative.
Clean the pumpkin and cut it into pieces.
Peel the potatoes and cut them into pieces.
Cook the potatoes and pumpkin in water; when cooked, drain the water and mash into a puree.
Season the potato and pumpkin puree with salt and pepper.
In a dish, mix water and chickpea flour without leaving lumps.
Combine the potato and pumpkin puree with the flour and water mixture.
Spread the mixture in a baking tray lined with parchment paper.
Sprinkle the surface with grated cheese and breadcrumbs, add a drizzle of extra virgin olive oil.
Bake in a preheated oven at 200 degrees for 15-20 minutes.
Baking tray
Parchment paper
Cooking pot
Can be stored in the refrigerator for 2-3 days.
Serve hot or at room temperature. Great as a main course or a single dish.
Italia
| 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 |
