Italian Zucchini Omelette Cake

 
thumbnail_Italian zucchini egg cake.jpg

Tuscany in Italy is famous for its frittatas( Omelette), and tortas which depending on the region could be similar to a quiche or a savoury eggy cake with flour and some vegetables and sometimes meats.

This dish comes from Lucca where it has maintained it’s long cooking traditions without succumbing to the nouvelle cuisine. All plates in Lucca have two common denominators: The simplicity and the freshness, they rely on what mother earth provides for their region, whether it be vegetables, fruits or game meat.

This omelette cake is so easy to prepare, delicious, excellent brunch choice and low in calories as zucchini are 17 calories per 100 g.

My recipe is diabetic friendly. It contains a lot of fibre and eggs which are a low carb food with a low glycemic index, it is also a good source of protein when eggs are consumed in moderation and, they are an excellent source of vitamins B12, B2, and B5. I recommend serving it with a big side salad.

Servings: 4

Prep time: 20 minutes

Baking: 1 hour

Start to finish: 1 hour & 20 minutes

Ingredients:

  • 800 grams zucchini slices

  • One white onion, sliced or chopped

  • Four eggs

  • Two tablespoons milk

  • ¼ cup whole wheat flour sifted

  • 1/3cup parmesan cheese

  • Three tablespoons olive oil

  • ¼ cup breadcrumbs

  • ¼ cup cut mixed herbs

  • Salt to taste

  • ½ teaspoon black pepper

Method:

· Preheat oven to 180 C fan setting.

· Slice the zucchini into circles or semi-circles at ½ cm thick and fry in olive oil for 5 minutes then add the onions, season with salt and a dash of black pepper and keep turning until cooked but still holds the shape.

· In a bowl mix egg, milk, salt, pepper then add the sifted flour, cheese and chopped herbs.

· Coat a 25 cm diameter circular baking mould (preferably metal) with olive oil then coat with breadcrumbs.

· Pour the zucchini into the eggs, mix and pour back into the ovenproof mould and bake for 1 hour.

· Eat warm or cold.

Tips:

· For a keto-friendly recipe substitute the flour with almond flour and use keto breadcrumbs or crispy bacon crumbs.

· You can use any vegetable you like such as cauliflower or broccoli or dark green leaves.

· You can substitute wheat flour with any Gluten-free flour.

· If you are not in a rush it is better to sprinkle salt on the zucchini and let it bleed for 15 minutes, then wash and squeeze. This gets rid of the water in the zucchini.

Per Serving: 263 Calories; 18g Fat (59.3% calories from fat); 13g Protein; 15g Carbohydrate; 4g Dietary Fiber; 218mg Cholesterol; 206mg Sodium.

 
Maha NakliComment