Vegetarian mains
Zucchini Pulp Egg Omelette
Zucchini pulp egg omelette... an easy and nourishing recipe for breakfast or lunch, and a great way to use up zucchini pulp.
Ingredients
Start here, then move straight into the method.
- 2 cups zucchini pulp
- 1 medium carrot, grated
- 1 medium potato, grated
- 1 medium yellow onion, grated
- 1 bunch parsley, chopped
- 4 green onions, chopped
- 1 bunch fresh mint, chopped
- 4 cloves garlic, finely chopped
- 5 eggs
- 5 tablespoons flour
- 1/2 teaspoon black pepper
- 1/2 teaspoon seven-spice
- 1 teaspoon pizza seasoning
- Zest of 1 orange or lemon
- Salt, to taste
- 1/2 teaspoon baking soda
- 1/2 cup olive oil and vegetable oil for frying
Method
Follow the cooking sequence without leaving the page.
- Mix all the ingredients listed above together except for the flour and baking soda. Mix well.
- Add the flour and mix again, then let rest for about half an hour.
- After that, add the baking soda and mix well, then wait 5 minutes only before starting to fry.Timers: 5 min
- Put a little oil (vegetable oil mixed with olive oil) in a nonstick pan and place a large cooking spoonful of the mixture into the pan, shaping it into a round disc.
- Cook on the first side for about 4 minutes over medium heat, then flip to the other side until the ingredients are cooked through and the zucchini pulp egg omelette is golden.Timers: 4 min
- Repeat until all the mixture is used up.
- Serve the omelette discs immediately.
- For more easy vegetarian recipes, click on Easy Potato Salad
- Arbouza or Qatifa is another delicious vegetarian recipe from Ruwayda too
Recipe tags
Vegetarian mainsInternationalVegetarianDairy freeNut free
Notes and serving ideas
- Easy Potato Salad
- Arbouza or Qatifa
