Spaghetti Omelette Recipe

Spaghetti Omelette Recipe

My grandmother always said that we should never throw food away and that, with left – overs, you can prepare something new and incredibly good. Since I was a child, I have been trying to follow her advice, so with a little fancy and a bit of willpower, everything can be prepared in the kitchen.

One thing she often prepared was the omelette with pasta left – overs of the day before, but, since she used to put eggs, I thought about a vegan version, replacing them with chickpea flour. I always use this flour, which in addition to its delicious flavour, has also many benefits: for example, it is gluten free, it is rich in fibres and therefore it fights constipation, it is a great source of vegetable proteins and it is particularly nutritious.

I prepared this omelette with yesterday’s lunch spaghetti: I put some golden onion, chopped courgettes, dried tomatoes, a dense and tasty batter to make it crisp, but tender at the same time. This dish is wonderful and no one would believe that it is created by the combination of food left – overs with other ingredients. As the philosopher Empedocles says: “Nothing is created or destroyed, only transformed”.

The recipe

Ingredients for about 2 people:

  • 150 g spaghetti pasta
  • 100 g chickpea flour
  • 200 ml water
  • 6-7 sun dried tomatoes
  • ½ golden onion
  • 1+ ½ courgetts
  • Some oregano
  • Some paprika powder
  • A pinch of salt
  • Just enough organic olive oil

Method:

  1. In a pot, boil salted water and cook the spaghetti (If you prefer not to use the left – overs of the day before)
  2. Roughly chop onion and cut courgettes into thin strips.
  3. In a frying pan, heat an oil spout and gently sauté onion until it golden.
  4. Add the courgettes, a pinch of salt and let them cook for a few minutes until they have slightly softened.
  5. Add roughly chopped courgettes and dried tomatoes to the spaghetti and mix them well.
  6. Put the flour in a bowl with a pinch of paprika powder and a handful of oregano, then stir it well.
  7. Add water little by little, mix it with a wooden spoon or a kitchen whisk, trying to avoid lumps, until it forms a dense smooth and homogeneous batter. (My advice: add water little by little to avoid making the dough too liquid. If this happens, add some more flour, but if it is too dense, add some more water).
  8. Combine pasta with the batter and mix all well until it forms an homogeneous mixture.
  9. In a pan with high edges, warm up an oil spout, then pour the mixture in.
  10. Let it cook covered with a lid for a few minutes on medium-low heat, so the batter begins to solidify, until its surface turns golden.
  11. Then turn the omelette on the each side and cook it for a few minutes until golden.
  12. Let it cool, then serve it.

My advice:

  • You can use any kind of pasta to cook this omelette.
  • You can substitute the courgettes with the vegetables you prefer.
  • This dish can be served both hot or cold.

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