1. Ingredients picture

2. Cut the zucchini into slices first and then into shreds.

3. Add 1 teaspoon of salt, mix well, and let it sit for more than 15 minutes to soften the zucchini shreds and release moisture.

4. Squeeze repeatedly to drain away the water. Wrapping it in a gauze bag and squeezing it out would be more effective, but I don’t have this.

5. Crack the eggs into a bowl, add a little salt and black pepper (you can add less if you want to eat it with sauce at the end), and then pour in a cup of flour.

6. Slowly add water while stirring, and finally mix to a suitable consistency.

7. Add shredded western carrots, onions and carrots (peeled). I rub them directly with a rubbing board. It turns out that you shouldn’t rub onions, which made me burst into tears.

8. Continue to stir evenly. If it is very thick, you can also add some water.

9. Heat the pan, add a little oil, pour the batter, shake the pan to spread it out, and fry slowly over medium-low heat. This batter can be spread out into three flatbreads.

10. Fry one side until it is solid and browned. Shake the pan and the egg cake will come off the bottom of the pan. Turn it over and continue to fry until it is cooked. It is ready to serve!

11. The round shape and golden color are very beautiful. This is one of those zucchini quiches.

12. Cut into small cubes and eat with sauce. It tastes very good. Of course, you can also eat it with tomato sauce or other sauces you like. This zucchini omelette includes staple food, protein, and vegetables, and is paired with a glass of milk and a handful of nuts. It is a wonderful and nutritious breakfast!