INGREDIENTS
- parsley sprigs – 4 pcs.
- zucchini weighing – 500 g
- crushed garlic – 2 cloves
- egg – 12 pcs.
- sweet red pepper – 2 pcs.
- ground nutmeg – 1 tsp
- green onion stalks – 4 pcs.
- salt to taste
- vegetable oil – 4 tbsp. l.
STEP-BY-STEP COOKING RECIPE
Step 1
Wash the peppers, put in a baking dish and place in an oven preheated to 200 ° C for 20 minutes. Transfer to a plastic bag, tie the neck and let the peppers cool. Then remove the skin and core. Chop the pulp thinly. Peel the zucchini, cut in half and remove the seeds. Cut the courgette into small cubes. Wash green onions and parsley, dry and chop finely. Peel and chop the garlic.
Step 2
Beat 4 eggs with onion, parsley, garlic, a pinch of nutmeg, salt and pepper.
Step 3
Heat 1 tbsp in a skillet. l. butter and pour in beaten eggs. After 1.5 minutes. transfer the resulting cake to a paper towel.
Step 4
Beat 4 more eggs with pepper chunks and spices. Fry in 1 tbsp. l. oil 1.5 min.
Step 5
Put on the first cake.
Step 6
Heat the remaining oil and fry the courgettes, 5 minutes. Beat the remaining eggs with spices, pour into a skillet with zucchini and cook for 1.5 minutes. Flip to the other side. Transfer all the cakes into the mold on top of each other. Place in an oven preheated to 180 ° C for 15 minutes. Allow to cool slightly, remove from the mold, cut into portions and serve.
