Potato and Zucchini Omelet

Ingredients

• Zucchini1/2 count (100 g)
• Potato1 medium (180 g)
• Flour3 tablespoon (24 g)
• Egg2 count (110 g)
• Garlic1/2 clove (2 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   For this recipe you can replace common flour with oat flour.

2. 2

   Step 2

   Wash and grate the zucchini and potato. Use the side with the largest holes.

3. 3

   Step 3

   Drain with a clean kitchen cloth to eliminate the extra liquid it may have.

4. 4

   Step 4

   In a bowl, put the eggs, flour, garlic paste and shredded vegetables. Add salt and pepper and mix well until integrating. Optional: Add chopped parsley or oregano.

5. 5

   Step 5

   Heat a pan over high heat. Once heated, pour the oil, spread and add the mixture.

6. 6

   Step 6

   Cover the pan and cook over medium heat for 4-5 minutes.

7. 7

   Step 7

   Once the egg is set, unstick the bottom using a spatula and flip it using a lid or large plate.

8. 8

   Step 8

   Cook for 4 more minutes until browned and remove from heat.

9. 9

   Step 9

   Once ready, serve.

10. 10

    Step 10

    You can also bake it: Spread oil in a baking pan and add the mixture.

11. 11

    Step 11

    Bake at 392 °F (200 °C) for about 20 minutes or until browned.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Potato and Zucchini Omelet can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.