Zucchini Tortillas with Egg, Kefir, and Avocado Filling

Ingredients

• 0.5 small zucchini (Washed and grated; drain very well to remove excess liquid.)
• 80 g mozzarella cheese (Use a small amount to cover the bottom of the skillet for each tortilla.)
• 2 hard-boiled eggs (Grated.)
• 1 tbsp kefir (Can be substituted with Greek yogurt or plain yogurt.)
• spices (To taste.)
• avocado (To taste, for filling the tortillas.)

Steps

1. 1

   Wash the small zucchini, grate it, and place it in a clean kitchen towel or mesh strainer. Press firmly until you extract as much liquid as possible; this step helps the tortillas hold together.

2. 2

   Grate the 2 hard-boiled eggs and place them in a bowl. Add the kefir and spices to taste, and mix until you have a uniform, slightly creamy filling.

3. 3

   Heat a small nonstick skillet over medium heat. There is no need to add oil if the skillet is nonstick.

4. 4

   Place some of the mozzarella in the bottom of the skillet, forming a thin layer approximately the size of an 18 cm tortilla.

5. 5

   Cover the cheese with some of the grated, drained zucchini, spreading it in an even layer. Cook over medium heat for approximately 5 minutes, until the base is golden brown and the tortilla can be loosened and flipped without breaking.

6. 6

   Carefully flip the tortilla and cook the other side for 1 more minute. Remove it from the skillet and set aside. Repeat the process with the remaining cheese and zucchini to prepare 3 tortillas.

7. 7

   Spread the egg and kefir mixture over the tortillas. Add avocado to taste, fold or close them, and serve immediately.

Notes

The recipe yields 3 tortillas approximately 18 cm in diameter. To prevent them from breaking, it is important to drain the zucchini very well and wait until the cheese base is sufficiently browned before flipping it.

Nutrition per serving

• dinner
• vegetarian
• gluten-free
• flourless
• oven-free
• low-carb
• keto
• high-protein