Pasta Omelette Gluten Free and Eggless with Aromatic Herbs

Nutritious and delicious, pasta frittata is the ultimate summer dish. It keeps its goodness intact for hours and is therefore perfect as a packed lunch away from home.

We bring you an eggless version of the recipe withRummo Spaghetti No. 3 Gluten Free, which maintain optimal cooking and do not flake.

Ingredients (for 4 people)

• 200 g of spaghetti Rummo Gluten Free
• 200 g of chickpea flour
• 400 ml of water
• 50 g of grated parmigiano reggiano
• 1 clove of garlic
• Extra Virgin Olive Oil q.b.
• Salt and pepper to taste.
• Chopped aromatic herbs (parsley, basil, thyme) to taste.

Proceedings

Cook spaghetti in plenty of salted water, drain when al dente, drizzle with a little oil to prevent sticking, and let cool. Prepare the batter by mixing the chickpea flour with water in a bowl until smooth. Add the Parmesan cheese, salt, pepper and chopped aromatic herbs. Add the cooled spaghetti to the batter and mix well. In a nonstick skillet, heat a little oil with garlic, pour in the pasta mixture and chickpea cream. Cook over medium-low heat for about 5-7 minutes per side until golden brown. Let cool, slice and enjoy.

For a packed lunch, carefully wrap each slice of omelet in baking paper or plastic wrap to preserve freshness, keeping the slices separated from each other. It is advisable to consume them within 6-7 hours for optimal taste.