Fennel omelette patties — a tasty, nourishing recipe suitable for breakfast or as an appetizer

2 bunches fennel

8 eggs

4 tablespoons all-purpose flour

5 spring onion stalks (green onions)

6 garlic cloves

A pinch of salt

1 tablespoon baking powder

Wash the fennel well. Trim and discard the tough stalks, then finely chop the fronds.
Finely chop the spring onions and garlic and add them to the fennel. Sprinkle the flour mixed with the baking powder over the mixture.
In a bowl, beat the eggs with a pinch of salt, then add the beaten eggs to the fennel mixture and mix everything well.
Adjust the salt to taste.
In a nonstick pan, heat a little oil. Spoon a portion of the mixture into the pan and spread it slightly with a spoon to form thin patties.
Cover the pan and cook for about 1 minute, then remove the lid.
When the omelette is golden on the first side, flip the fennel patties and cook the second side until both sides are browned.
Serve the patties with fresh vegetables such as cucumber and tomato.

Note:

If the mixture is too thick, you can add 1/4 cup of water.

Fennel omelette patties recipe from a friend and cook on the Shou Tabkhin Al-Youm website:

Click Hanadi's name to visit her profile and discover all her delicious recipes.

#recipes #fennel-recipe #omelette #patties #fennel-omelette-patties #fennel-omelette #Shou_Tabkhin_AlYoum

Fennel Omelette Patties

Prep checklist