Cheese and tomato omelet
Preheat the oven to 180 degrees (convection oven 160 degrees). Grease a baking dish with butter. Remove the rind from the mountain cheese (or Asiago) and cut...
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Pancakes with zucchini
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Preparation time:
30 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
714
Calories
27 g
Carbohydrates
9 g
Protein
62 g
Fat
Ingredients:
 | Cow's milk, whole milk (1.5% fat) | 25 ml |
 | Olive oil | 4 Teaspoon |
 | Egg, hen egg (organic, free range) | ⅒ (1 g) |
 | Salt, table salt, sea salt | 0 g |
 | Nutmeg | 1 Pinch(s) |
 | Chickpeas (canned) | 50 g |
 | Spelt wholemeal flour | 25 g |
 | Zucchini (fresh) | ⅜ (75 g) |
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Category: Health & Fitness
Category: Health & Fitness
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Preparation:
Step 1:
Drain the chickpeas in a colander, rinse and drain them. Clean the zucchini, wash and grate coarsely with a grater. Put the rasps in a sieve, salt lightly and set aside to drain.
Step 2:
Separate the egg. Beat the egg whites with 1 pinch of salt with a hand mixer until very firm. Put the egg yolk in another bowl and whisk with the milk and 2 tablespoons of olive oil. Add the flour and mix everything into a smooth dough.
Step 3:
Squeeze the zucchini rasps with your hands and stir them into the batter together with the chickpeas. Gently fold in the beaten egg white until the dough is even and fluffy. Season to taste with salt and nutmeg.
Step 4:
Heat the remaining olive oil in a non-stick frying pan over medium heat. Pour 2 tablespoons of batter per pancake into the pan and shape into cakes. Fry the pancakes for about 4 minutes on each side until golden brown. Then remove from the pan and drain on paper towels.
Macronutrient distribution:
The recipe Pancakes with zucchini is composed of the following macronutrients.
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Kitchen utensils needed:
Bowl
Coated pan
Grater
Sieve
Stove
Tablespoon
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