Eggless omelette a la pizzaiola
stuffed with cherry tomatoes, mushrooms and melted cheese
This gluten-free and eggless omelette is prepared with chickpea flour and stuffed with the classic pizzaiola filling and added mushrooms and onions.
Nice and quick!
Non-stick frying pan
Fried tomato sauce
Mix of green leaves
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Wash the vegetables. Cut the mushrooms in slices and the cherry tomatoes in half. Chop the onion. Grate the cheese. Heat 1 tablespoon of olive oil in a frying pan and sauté the onion for 3-5 minutes. Add the mushrooms and sauté for another 3 minutes. Season to taste. Add the tomato sauce and let it cook for 2 minutes until it starts to boil.
Mix the chickpea flour with the turmeric powder and 200ml of warm water in a bowl. Chop the basil and parsley and add it to the bowl. Season to taste. Mix the ingredients together well.
Heat 2 tablespoons of olive oil in a frying pan. Make sure that the oil covers the entire surface of the pan. Once the oil is hot, add the mixture and let it form an equal - not too thick - layer covering the pan. Cook over high heat for 1 minute until the edges start to brown. Lower the heat to medium heat and cook for another 3 minutes. Loosen the edges with a spatula.
When you see that the top layer starts to cook, cover it with the tomato sauce mixture. Place the cherry tomatoes and cheese only on one half of the omelette. Fold the omelette, cover the pan and let it cook for 2 minutes over low heat.
For the salad: cut the tomato into wedges. Chop the lettuce and grate the carrot. Mix everything with the salad dressing in a bowl.