Omelet without eggs and milk. How to replace the usual ingredients
Omelet without animal products
Omelette is a quick and satisfying breakfast dish. You can add any filling to it, but the main ingredients have always been eggs and milk. But this doesn't mean that people who don't eat these products for some reason should deny themselves an omelet. Today, the FoodOboz editorial team shares the idea of making a healthy omelet without adding animal products.
Omelette without eggs and milk
Semolina and mushrooms - ingredients for an unusual omelet
Ingredients
- Tomato - 1 pc
- Zucchini - 100 g
- Oil - 1.5 tbsp
- Water - 100 ml
- Mushrooms - 4 pcs
- Salt - to taste
- Onion - 1 pc
- Carrots - 0.5 pcs
- Semolina - 2 tbsp
- Black pepper - to taste
- Corn grits - 3 tbsp
- Greens - to taste (green onions, parsley, cilantro or dill)
Method of preparation:
- Wash the mushrooms, clean them from dirt, and boil them in slightly salted water until they are fully cooked. It will take about 15 minutes for 4 mushrooms.
- Cut the zucchini into small cubes.
- Peel the tomato and cut it in half or into 4 parts.
- Heat a frying pan, pour in vegetable oil, and fry a finely chopped small onion and half a carrot, which should be grated on a fine grater.
- Put the zucchini, tomato, and fried carrots and onions into a blender until soft. Grind into a puree.
- Add semolina and corn grits of the finest grinding, salt, and pepper, and mix everything thoroughly. Leave for 10 minutes to absorb the water.
- Pour in hot boiled water, and stir with a whisk to make the mass thicker.
- Pour a little vegetable oil into a hot frying pan of small diameter and spread the dough over the pan with a scoop. For one "omelet", use two full scoops of dough.
- Fry over low heat with the lid closed.
- While the omelet is cooking, you can cut the mushrooms into thin slices and chop the herbs.
- Put the mushrooms on one half of the omelet.
- Cover with the other half of the "omelet" and keep it on the fire for just a couple of minutes, also under a closed lid. The crust should be a pleasant golden color.
Sprinkle the finished omelet with fresh herbs.
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