Ingredients:
2 cups grated zucchini
2 green onions, thinly sliced
¼ yellow (or white, or purple) onion, julienned
1 cups spinach leaves, julienned
2 large eggs
½ cup freshly grated Parmesan cheese
½ cup shredded Cheddar
¼ cup cornstarch
1 TBSP roasted garlic powder
Dried basil, oregano, sage, etc. to taste.
Salt & pepper, to taste
Vegetable oil or bacon grease, for cooking
Instructions:
• Feel free to vary the vegetables as much as you want: Pumpkin, carrots, kale, cabbage, shallots, bell peppers. Experimentation is encouraged. Clean out your vegetable drawer.
• Squeeze all moisture out of vegetables with a clean
kitchen towel, or several clean paper towels. Be thorough.
• In a large bowl, combine vegetables, eggs, cheeses,
cornstarch, & spices. Mix thoroughly. Add more cornstarch if needed to
make a mix that will stick together well.
• Heat oil or bacon grease in skillet. Scoop about ⅓ cup of
mixture, and form into a pancake.
• Cook until medium brown on both sides, about 4 minutes a
side. Drain on paper towel if needed, and keep warm in oven.
Serve immediately, or refrigerate for up to a week.
Serving Suggestion:
○ Preheat toaster oven to 400° or so.
○ Heat one or two slices of ham in microwave. Or fry some bacon.
○ While ham is heating, use toaster oven to partially melt 1
slice of Gruyere or mild cheese on veggie pancake.
○ Fry or poach an egg. Leave yoke soft.
○ Stack egg on ham slices on softened cheese on veggie pancake.
○ Top with shredded cheese, and return to toaster oven to
melt, or possibly brown, depending on your preferences.
