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Ingredients
- 1 zucchini
- 1 egg, for the crepe
- 1 clove of garlic, minced
- 2 tsp.+ 1 tbsp. olive oil
- salt & pepper
- 2 tsp. thyme
- 1 tbsp. potato starch
- 1 tbsp. rice flour
- 4 eggs, whisked, for the filling
- 2 oz. (60g) smoked salmon
- 2 tbsp. chives
Prep Time:
10
Minutes
Directions
Cook Time:
15
Minutes
- Preheat the oven to 400°F (200°C). Line a baking sheet with baking paper.
- Grate the zucchini using a small-mesh grater, then place in a sieve and squeeze firmly to remove as much liquid from the zucchini as possible.
- Place the zucchini into a bowl and add the egg, garlic, 2 teaspoons of olive oil, salt, pepper and thyme. Mix everything together, then add potato starch and rice flour and mix again.
- Divide the zucchini mixture equally into 4 and place on the lined baking sheet. Spread the mixture into circles roughly 6-inches (15cm) in diameter. Place the tray into the oven for 15 minutes.
- Meanwhile, add the remaining 1 tablespoon of olive oil to a non-stick skillet, add the eggs and scramble gently over a medium heat. Then remove the eggs from the heat to stop them cooking further.
- Arrange the smoked salmon and scrambled eggs over the zucchini tortilla. Sprinkle with chives and fold the sides of the zucchini tortilla over the filling. Serve immediately.
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGH PROTEINHP
- HIGH PROTEINHP
- GLUTEN FREEGF
- GLUTEN FREEGF
- LOW CARBLC
- LOW CARBLC
- CONTAIN NUTSN
- CONTAIN NUTSN
- DAIRY FREEDF
- DAIRY FREEDF
- MEAL PREPMP
- MEAL PREPMP
