Zucchini Omelet/Cake – “Rozwodnika” Version

Instructions:

1. Prep the zucchini: Wash and grate or finely chop the zucchini. If it’s very watery, squeeze out some of the excess moisture.

2. Prep the onion: Finely chop the onion.

3. Mix the ingredients: In a bowl, combine the lightly beaten eggs, Greek yogurt, flour, salt, pepper, dried garlic (and any other dried spices you’re using). Mix thoroughly.

4. Add vegetables and cheese: Add the grated/chopped zucchini, chopped onion, and grated cheese into the egg mixture. Mix until everything is well combined. (If using fresh herbs, add them now).

5. Cooking (Omelet style):
   * Heat a non-stick frying pan over medium heat with a bit of oil or butter.
   * Pour the mixture into the hot pan.
   * Cook for a few minutes, until the bottom is set and the edges start to look cooked.
   * Gently flip the omelet and cook for another 2-3 minutes, until cooked through and slightly golden.
   * Serve immediately.

6. Cooking (Cake style):
   * Heat a bit of oil or butter in a small non-stick baking pan (about 18-20 cm) or a cast iron skillet.
   * Pour the mixture in the hot pan or skillet and spread evenly.
   * Bake in a preheated oven at 180°C (350°F) for about 20-25 minutes, or until the cake is golden brown and set.
   * Let it cool down slightly before serving.

7. Serving: Serve warm. You can garnish the omelet or cake with grated Parmesan cheese, fresh herbs, or a dollop of Greek yogurt. You can also top with a bit of freshly ground black pepper or red pepper flakes.

Tips: