Recipe: Eggless omelette sandwich with basil
Omelettes and egg recipes with herbs
October 28, 2009
In these days my partner is out of town and I'm cooking for myself alone (my child still eat baby's food). I must confess that I'm not cooking anything too complicated, but I'm trying fast and healthy recipes instead.
I love eggs, but I know that it's better don't eat them too often, so I cook dishes like this eggless chili omelette, with chickpeas.
You can cook any kind of omelette with this trick: using 50g of chickpeas with 50ml of water instead of a single beaten egg.
I ate this spinach and basil omelette into a toasted sandwich with Dijon mustard.
And if your asking where I found basil in October... look back at the post storing basil.
 Eggless omelette sandwich with basil
Ingredients
Makes 1 sandwich:
50g spinach, fresh or frozen
50g chickpeas flour
50ml water
1 tbsp basil, minced
2 sandwich bread slices
Dijon mustard
Directions
Cook the spinach in boiling salted water, then drain them very well and mince them with the basil.
Beat the chickpeas flour with water until smooth. Add the spinach and cook like a normal omelette, turning it when done.
Meanwhile toast the bread slices together, so that they will remain soft inside. Spread the mustard and put the omelette inside the sandwich.
 A similar recipe:
Eggless pumpkin pancakes with cinnamon
 This goes to Deb from Kahakai Kitchen who's hosting the weekly event Souper Sundays (now Soup, Salad and Sammie Sundays).
This also goes to the event Cook for yourself.
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