Zucchini omlette cake with feta and kres salad
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
Ingredients
- 2 smaller zucchini
- 2 eggs
- 1 cup yogurt
- 1 cup flour
- 1/2 tsp baking soda
- 1/2 tsp fresh rosemary
- 1/2 tsp salt
- 1/3 tsp pepper
- 5 eggs
- 5 cherry tomatoes (or any other)
- 1 cup cheddar
- 1/3 tsp salt
- 1/4 tsp pepper
Ingredients for zucchini pancake:
Ingredients for scrambled eggs pancake:
Instructions
- 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
- 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
- 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
- Using a plate, turn the pancake over and bake until golden brown
- Alternately stack pancakes, in between generously crumble feta cheese
- Serve with a seasonal salad.
Preparation zucchini pancake
Preparation of scrambled eggs pancake
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