Zucchini Omelettecake

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

Ingredients

  • 2 Organic Free-Range Eggs
  • 3/4 cup Zucchini (shredded)
  • 2 tbsp Flax seed meal
  • 2 tbsp Almond Meal (aka 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!