Can you make an omelette without eggs? Yes, and in this article we will give you a few simple steps to make a rich and juicy zucchini omelette.
Eggless zucchini omelette is suitable for those following low-calorie and vegan diets. It’s very versatile and can be served with a variety of toppings.
We chose zucchini for this recipe since for its high content of nutrients and antioxidants. It also has a large amount of water and a low glycemic index.
From a nutritional point of view, zucchini is high in potassium, magnesium, phosphorus, iron and calcium.
This is a 100% vegan recipe and is super easy to make.
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Time 30 Minutos -
Type Mediterranean -
Difficulty Low -
Yeild 2
Note:
We recommend Soy Mylk
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1. Preparation
You can use either a pan or simply pop it into the microwave.
Chop the onion into julienne strips. Peel and slice the zucchini.
If using a pan, heat about four tablespoons of oil and stir fry the onion and zucchini on medium heat, until they acquire a tender texture.
If you prefer to stay away from oil, use the microwave. Just add the vegetables to a bowl with a lid on and cook at two-minute intervals at medium temperature, until you consider they are cooked enough for your taste.
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2. Egg Replacement
Just mix the chickpea flour, corn starch, water and the vegetable milk in a bowl, beat until you get a homogeneous mixture, add salt and pepper to taste and any of your favorite spices (optional). Gradually mix the preparation with the onion and zucchini.
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3. Cook and Serve
Preheat a frying pan with a little oil, add the mixture and let it cook. When it comes off the edges, it is ready to turn. Finish browning the second side and remove from the heat.
Done! Your eggless zucchini omelette is ready.You can accompany it with a rich spring salad, chia seeds, gazpacho or with a rich cream of carrot or pumpkin.