Description
A light and flavorful breakfast featuring homemade zucchini tortillas, scrambled eggs, and smoked salmon. Perfect for a holiday brunch.
Ingredients
Scale
- 2 medium zucchinis, grated
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 1 tablespoon milk
- 1 tablespoon butter
- 4 ounces smoked salmon, sliced
- Fresh dill for garnish (optional)
Instructions
- Squeeze excess water from grated zucchini using a clean kitchen towel.
- In a bowl, combine zucchini, flour, salt, and pepper. Mix well.
- Divide dough into 4 portions and flatten into thin tortillas.
- Heat a lightly oiled skillet over medium heat. Cook tortillas for 2-3 minutes per side, until golden. Set aside.
- In another bowl, whisk eggs with milk and pepper.
- Melt butter in the skillet over medium-low heat.
- Pour egg mixture into the skillet and cook, stirring occasionally, until scrambled.
- Serve scrambled eggs on zucchini tortillas, topped with smoked salmon and fresh dill if desired.
Notes
- Ensure zucchini is well-drained to prevent soggy tortillas.
- Adjust cooking time for tortillas based on thickness.
- Add a pinch of garlic powder to the tortilla dough for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast/Brunch
- Method: Pan-fried
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 180mg
Keywords: zucchini tortillas, scrambled eggs, smoked salmon, Easter brunch, healthy breakfast, gluten-free option