Gluten-Free and Egg-Free Pasta Omelette with Aromatic Herbs

Nutritious and delicious, the pasta frittata is the summer dish par excellence. It keeps its goodness intact for hours and is therefore perfect as a packed lunch on the go.

We offer you a version of the recipe without eggs with Rummo Spaghetti n 3 gluten-free spaghetti, which maintains optimal cooking and does not fall apart.

Ingredients (for 4 people)

• 200g Rummo gluten-free spaghetti
• 200 g of chickpea flour
• 400 ml of water
• 50 g grated parmesan cheese
• 1 clove of garlic
• Extra virgin olive oil to taste
• Salt and pepper to taste
• Chopped aromatic herbs (parsley, basil, thyme) to taste

Procedure

Cook the spaghetti in plenty of salted water, drain al dente, sprinkle with a drizzle of oil to prevent them from sticking together and let them cool. Prepare the batter by mixing the chickpea flour with water in a bowl until you get a smooth batter. Add the parmesan, salt, pepper and chopped aromatic herbs. Add the cooled spaghetti to the batter and mix well. In a non-stick pan, heat a little oil with the garlic, pour in the pasta and chickpea cream mixture. Cook over medium-low heat for about 5-7 minutes per side until golden. Let cool, cut into slices and enjoy.

For a packed lunch, carefully wrap each slice of omelette in parchment paper or cling film to preserve freshness, keeping the slices separate from each other. It is best to consume them within 6-7 hours for optimal taste.