Courtesy of The Big Book of Quick and Healthy Recipes Published by Hearst Books / Sterling Publishing ©2007.
or 1 portion basic eggless omelet batter (see below)
1 small yellow zucchini, grated
Olive oil for frying
1 red bell pepper, deseeded and diced
1 tomato, chopped
1 clove garlic, crushed
1 handful parsley, finely chopped
Salt and black pepper to taste
Basic eggless omelet batter:
2/3 cup wheat flour
1/2 teaspoon salt
1 teaspoon baking powder
1 pinch saffron threads
1 cup water
Black pepper to taste
To make the eggless batter:
1. Mix the flour, salt, baking powder, and saffron in a bowl. Add the water, whisk to smooth batter, and season.
To make the omelet:
1. Beat the eggs in a bowl, or alternately, prepare the eggless batter. Add the zucchini.
2. Sitr-fry the filling ingredients in a skillet with a little oil for 3 minutes, then add to the batter, and season. Add a little more oil to the pan and pour in the mixture. Turn down the heat and let the mixture cook very slowly for 10 minutes.
3. Turn and cook over medium heat for a further 5-7 minutes. Then fold in half and serve with spicy tomato sauce.
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