Egg-Free Omelette

I can provide you with a recipe for an egg-free omelette, which can be perfect for those on a vegan diet or for those who are allergic to eggs. To give the omelette texture and replace the eggs, chickpea flour can be used which, once hydrated, has a consistency similar to that of beaten eggs. Here is an Italian version of the egg-free omelette:

Ingredients

• 120 g of chickpea flour
• 300 ml of water
• 1 tablespoon of extra virgin olive oil
• 1/2 teaspoon of turmeric (for color)
• Salt and pepper to taste
• Aromatic herbs to taste (e.g., thyme, rosemary, oregano)
• Vegetables of your choice, such as zucchini, peppers, onions, spinach

Preparation

1. In a bowl, mix the chickpea flour with water, oil, turmeric, salt, and pepper until you have a smooth and lump-free batter. Let the mixture rest for about 30 minutes, so the chickpea flour properly absorbs the water and the batter thickens.
2. In the meantime, prepare the vegetables: wash them, chop them into pieces, and sauté them in a pan with a drizzle of oil and the aromatic herbs until they become soft.
3. Once the vegetables are ready, mix them with the chickpea flour batter.
4. Heat a non-stick pan and pour a bit of oil. Then pour the omelette mixture into the hot pan and level it with a spoon to get an even layer.
5. Cook over medium-low heat for about 5-8 minutes on each side or until the omelette is golden brown and comes off the pan easily.
6. Once ready, you can flip the omelette with the help of a plate or a lid to cook it on the other side.
7. Serve the omelette warm or at room temperature.

The chickpea flour omelette is also called “farinata” or “cecina” in some Italian regions and represents a local variant that brings out Mediterranean flavors. It can be customized with any type of vegetables you prefer or spices to give it a particular taste.