Zucchini Omelettecake

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Enjoy this satisfying dish at any time of day. Inspired by my Zucchini Pancakes, but with an eggy twist. Enjoy!

Zucchini Omelettecake

INGREDIENTS

Yields 1-2 servings

  • 2 organic free-range eggs

  • 3/4 cup zucchini (shredded)

  • 2 tbsp flax seed meal

  • 2 tbsp almond meal or almond flour

  • 1/4-1/2 tsp sea salt

  • 1/2-1 tsp cumin

  • 1/2-1 tsp curry powder

  • 1/2-1 tsp paprika

  • 1/2 avocado (sliced)

DIRECTIONS

  1. Whip up eggs with a fork

  2. Add remaining ingredients (except for avocado) and mix until well combined

  3. Pour mixture onto a greased skillet at medium heat

  4. Flatten with your fork

  5. Flip after 2-4 minutes

  6. Allow second side to cook for another few minutes

  7. Serve and top with avocado

  8. Enjoy!