Vegetable Egg Omelette Patties
Ingredients
- 8 large eggs
- 1/4 cup milk
- 1 tablespoon vinegar
- 3 tablespoons flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon mixed spices
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 3/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1 cup cauliflower, chopped
- 1 large zucchini, grated
- 2 green onions, chopped
- 2 chili or bell peppers, chopped
- 2 cups parsley, chopped
- 1/2 cup cilantro, chopped
- 1 tablespoon dill, chopped
- 3-4 tablespoons corn oil
Preparation
In a deep bowl, place the eggs, milk, and vinegar. Using a hand whisk, beat the mixture for 1-2 minutes until well combined.
Add the flour, salt, black pepper, mixed spices, cinnamon, cumin, coriander, baking powder, and baking soda. Mix for 1 minute until fully combined.
Add the cauliflower, zucchini, green onions, peppers, parsley, cilantro, and dill. Using a wide plastic spoon, mix the vegetables with the egg mixture thoroughly.
Prepare an egg mold or a metal ring approximately 1 inch high. You can shape the omelette as preferred without using a mold.
In a wide skillet, add 1 tablespoon of oil. Place the mold in the skillet and heat until hot.
Using a large spoon or ladle, pour some of the egg mixture into the mold to fill it. Wait a few seconds until the egg sets and forms the omelette disk. Remove the mold using tongs. Flip the omelette disk with a wide spoon and cook until golden brown and fully cooked, then serve.
