We love tortillas, how versatile they are—you can really add any vegetable. This zucchini tortilla is so light.
INGREDIENTS:
- 1 zucchini
- 2 organic eggs
- 1 teaspoon of virgin olive oil
- Salt to taste
- Black pepper
- Fresh or dried herbs to taste (parsley, oregano, basil, etc.)
- OPTIONAL: turmeric, spring onion
STEPS:
- Wash the zucchini. Cut it into slices and sauté it in a pan until cooked. You can also pre-bake it.
- In a bowl, beat the eggs and add a pinch of salt, pepper, and any herbs or spices you prefer.
- Add the zucchini. Mix well.
- Heat a small nonstick skillet with a teaspoon of oil. When hot, pour in the mixture and cook over medium-low heat for about 3-4 minutes on each side, or until cooked to your liking.
- You can turn it over with the help of a plate, like a traditional omelet.
TIP: Do you know how much salt to add to an omelet? The trick to salting any omelet is to add a pinch of salt to each yolk.
