Ingredients
- 4 eggs
- salt, pepper
- 500 g vegetables (e.g. zucchini, carrots, spring onion, bell pepper)
- fresh parsley, basil or dill
- 3 tbs flour
- 2 ts baking powder
- 1 ts fat, oil or butter
Preparation
1. Season the eggs with salt and pepper, whisk with a fork. Clean the vegetables and chop them up together with the herbs in the Quick Cut. Mix the flour, baking powder, vegetables and egg mixture in a bowl.
2. Heat the pan on highest level up until the perfect temperature for roasting is reached. Switch to a medium level, add fat and spread it around evenly.
3. Add four small portions of batter to the pan and roast for approx. 2 minutes on both sides.
4. Roast the rest of the mixture in the same way. Serve with crème fraîche or garlic dip.
Tip
- Garlic dip: Mix the curd or cream cheese with chopped garlic, season with salt and pepper.
This recipe has been tested and approved by AMC.
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