Eggless omelette with zucchini and carrots


An alternative second course

With Eggless omelette with zucchini and carrots we can bring to the table a second course rich in vegetables and tasty at the same time.

This is an omelette without eggs and without chickpea flour that is cooked in a pan.

A recipe suitable for those suffering from egg intolerance.

But also for those who, find themselves running out of eggs in fridge and have to quickly baste dinner.

The preparation is very reminiscent of potato rösti..

In fact it is enough to grate the vegetables, season them and then cook them in a pan.

But the consistency is very similar to the egg omelette, especially because the outer part remains soft.

I bring it to the table along with fresh cheese and tomato and oregano salad.

So get the recipe and prepare it …

How to prepare eggless omelette with zucchini and carrots.

We wash the vegetables, peel the potatoes and onions; grate the potatoes, zucchini and carrot with a large hole grater.

We pour the vegetables into a bowl, salt them and mix well.

Let it rest for 3-4 minutes so that they lose some of their water which we will need to mix the flour.

Mix Carrots Zucchini

Chop the onion and add it to the other vegetables.

We also add the pepper, cheese and flour.

zucchini carrots and onion

adding cheese

We mix very well, the vegetables must be slightly sticky.

If it seems to us that there is too much water in the mixture, add a little more flour.

The vegetables must still be rather moist, almost wet.

Eggless omelette with zucchini and carrots

We heat a non-stick pan with a round of extra virgin olive oil, we must take care to oil the edges of the pan as well.

When the pan has heated up, pour the mixture into it, mash it with a spoon to give it the shape of an omelette, and let it cook for about 10-15 minutes per side.

steps of the omelette

The first few minutes on a high flame then lower and cover.

After 10 minutes, pass a spatula along the circumference of the omelette to detach the edges from the pan.

Then with the help of the lid turn the omelette and continue cooking for another 10-15 minutes.

For optimal cooking the mixture should not be too thick, if we use a pan with a diameter of 28 we will have an omelette like the one you see in the photos.

We serve the eggless omelette with zucchini and carrots hot, perhaps accompanied with fresh cheese.

Eggless omelette with zucchini and carrots

Anna’s advice:

We use the vegetable mixture to make smaller pancakes instead of the classic omelette.

To give a more decisive flavor to our omelette we can replace a part of the parmesan with pecorino.

Or we can add some herbs.

And if you like, take a look at Paolone’s Youtube channel too … Thanks friends! 😉

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