Zucchini rösti or how to make a juicy omelette with zucchini and a few more ingredients.
A Swedish recipe that you can basically prepare with just three ingredients (we already told you about it in our veggie omelette post). It has evolved to become the moist omelette we bring you today. Choose if you want several small omelettes or a big one.
Servings for 4
Prepare the hot yoghurt sauce mixing yoghurt, grated garlic, chopped chilli, salt, and pepper. Set aside to use it when we serve the omelettes.
Drain the zucchini and onion. Blend with the beaten eggs.
Add both flours, baking powder, and grated Parmesan cheese.
Add salt and black pepper to taste and stir.
Heat a frying pan with a dash of oil over medium-high heat. Add several tablespoons of the mix and flatten with the spatula.
Cook every side for three minutes or until the rösti are baked and golden brown. Place on a plate and keep warm. Repeat with the process with the rest of the zucchini mix.
You can serve your zucchini rösti with yoghurt sauce and a bit spicy, works really well!
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