Vegetable Chickpea Flour Omelette

Name: Vegetable Chickpea Flour Omelette
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Italy
Ingredients: 2 null Large Potatoes; 350 null Pumpkin weighed without skin and seeds; 47 null Chickpea flour; 95 null Water; 1 null Salt and pepper; 2 null Grated cheese; 1 null Grated cheese for the surface; 1 null Rice breadcrumbs

@annamariachef2.0

Category: Mains

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

Difficulty: Easy

Cooking time: 20 minCooking: 20 min

Preparation time: 15 minPreparation: 15 min

Country: Italy

annamariachef2.0@annamariachef2.0

Ingredients

No. Servings

Large potatoes2
Pumpkin weighed without skin and seeds350
Chickpea flour47
Water95
Salt and pepper1
Grated cheese2
Grated cheese for the surface1
Rice breadcrumbs1

Preparation

STEP 1 OF 9
Clean the pumpkin and cut it into pieces.
STEP 2 OF 9
Peel the potatoes and cut them into pieces.
STEP 3 OF 9
Cook the potatoes and pumpkin in water; when cooked, drain the water and mash into a puree.
STEP 4 OF 9
Season the potato and pumpkin puree with salt and pepper.
STEP 5 OF 9
In a dish, mix water and chickpea flour without leaving lumps.
STEP 6 OF 9
Combine the potato and pumpkin puree with the flour and water mixture.
STEP 7 OF 9
Spread the mixture in a baking tray lined with parchment paper.
STEP 8 OF 9
Sprinkle the surface with grated cheese and breadcrumbs, add a drizzle of extra virgin olive oil.
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

Italy

Analysis

Macronutrients (100 gr)