DESCRIPTION

Just in time for World Picnic Day, what could be better than an easy-to-make and take along dish? This omelet contains neither eggs (so it’s completely vegan and gluten-free!) nor chickpea flour (whose strong flavor not everyone finds pleasant), is high in protein and has a spongy, soft and deep-dish texture just like a traditional omelet. The delicate flavor and hints of sulfur of the Kala Namak salt lend it a markedly natural egg aroma. This omelet goes great with seasonal vegetables, in a sandwich for a packed lunch, or sliced thin and eaten as is. Quick and easy to make with just a few ingredients, it is sure to please!

DIRECTIONS

1. Clean the zucchini, cut lengthwise into 4 sections and then slice into chunks.
2. Pour a drizzle of Extra-virgin olive oil into a non-stick pan and sauté the zucchini with a pinch of sea salt until the sides are golden.
3. Combine all the other ingredients using a powerful blender (no need to soak the mung beans). Blend until the mixture becomes sufficiently gelatinous. This effect is produced by the psyllium, and yields the texture we are looking for.
4. Add the mixture to the zucchini in the pan and cover with a lid.
5. Cook over low heat for 6-7 minutes, until the surface of the omelet dries. Flip the omelet out onto a plate then slide it back into the pan to cook the other side for 2-3 minutes. Once ready, turn off the heat and serve while still hot. May also be enjoyed cold.