For a fresh summer dinner, which is better than a "quick omelette " with zucchini? Very rich in water but also in vitamins, the zucchini are the queens of recipes and dishes of the long-awaited and finally summer arrived. Although usually consumed as a side dish, we offer them as the main ingredient of this unique and nutritious dish. But how is it possible to make a vegan omelette with eggs being the main ingredient? Simple, using chickpea flour, an excellent substitute and, the Sicilians know it well, perfect for fried food.
Ingredients for 4 people)
- ½ onion
- 2 zucchini
- 2 courgette flowers
- 200g of chickpea flour
- ½ tablespoon of turmeric
- olive oil
- Chili pepper
We wash and cut the courgettes into slices. We open the pumpkin outside and remove the internal pistil. At this point we cut the flowers into thin strips. We cut the onion into large enough pieces.
In a bowl, mix the chickpea flour with a glass and a half of water, adding the curcurma and a pinch of salt, until you get a soft batter.
Now we fry the onion in a pan in which we have poured the oil. When the onion is golden, add the courgettes and the flowers and cook everything for at least 5 minutes.
Add the chickpea batter, mixing it with the zucchini and the flowers, cooking for another 5 minutes.
Once the underside is browned, turn the omelette over with the help of a lid. Let's cook for at least 5 minutes.
Once ready, serve the warm omelette sprinkling it with chilli.
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