Yellow Zucchini Omelet


Ingredients

Batter:

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

Filling:

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.

Enjoy!!!

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

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