Yellow Zucchini Omelet



3/4 cup wheat flour

1 tsp baking powder

1 pinch saffron threads

2/3 cup soy milk/ milk

1 tbsp olive oil

salt and pepper to taste


1 yellow zucchini, grated

1 tbsp parsley, finely chopped

oil for frying


Mix the flour and baking powder in a bowl, add the saffron, milk, and olive oil, and season. Then add the grated zucchini and the parsley, and mix well. Heat 1 tablespoon of oil in a skillet. When the oil is hot enough, pour in the batter and spread it evenly to form a thick layer. Turn down the heat and cook for 10 minutes. Turn and gently cook the other side over medium heat  for about 5 to 7 minutes. Serve with a dressed tomato salad.


One Response

  1. I love zucchini and squash! And I’m always looking for a good recipe for the summer because our garden yields quite a lot of them. Sandy

your feedback is appreciated!!!

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s


Conscious Thought: Driven by Intelligent Awareness


life is always sweeter and yummier through a lens. bunnyandporkbelly [at] gmail [dot] com

Fashion for the average man

Men's style and fashion advice

Meagan Says

It's all about the journey

Cole Ryan

A Few Thoughts On Christianity

%d bloggers like this: