This recipe came out spontaneously… I often make small zucchini pancakes / fritters based on yogurt and eggs and it is such a quick and filling meal. And then somewhere in the Internet I saw a video recipe for a pancake-scrambled eggs with tomatoes and cheese. And I had to try it. That’s when it occurred to me to make a big zucchini pancake and combine those two combinations of pancakes into one cake… and here it is!
Short photo recipe
Zucchini omlette cake with feta and kres salad
Ingredients
Ingredients for zucchini pancake:
Ingredients for scrambled eggs pancake:
Instructions
Preparation zucchini pancake
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- Wash the zucchini, peel if necessary and grate. Add salt and let stand for a short time.
- From the other ingredients, make a pancake-like mixture, a little thicker
- Drain the zucchini well and add to the mixture, mix well
- Bake a 0.5 cm thick pancake in a non-stick pan with a little oil
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- Bake covered until the heat goes through to the top, which should become compact
- Using a plate, turn the pancake over to the other side until it takes on a golden brown color
Preparation of scrambled eggs pancake
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- Wash the tomatoes and cut them into rings
- Whisk the eggs with a whisk and season
- In a non-stick pan, fry the tomatoes briefly in a little oil
- Pour over the beaten eggs and bake covered until the heat penetrates to the top, which should become compact.
- Sprinkle with grated cheese
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- Using a plate, turn the pancake over and bake until golden brown
- Alternately stack pancakes, in between generously crumble feta cheese
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- Serve with a seasonal salad.
