Eggah with Spirulina is a buttery Arab cake with eggs and zucchini, rich in protein thanks to the spirulina.
In a bowl, beat the eggs with the spirulina until you get a smooth mixture.
Add the grated zucchini and mix well.
In a non-stick pan, melt the butter and pour in the mixture.
Cook over medium heat for about 10 minutes or until the surface is golden brown.
Serve hot, cut into slices.
Bowl
Non-stick pan
Refrigerator
This high-end European Arab cuisine recipe can serve as an excellent main dish during dinner with friends or family. It is recommended to accompany it with a fresh mixed salad and a good white wine.
Egitto
| Energy (kcal) | 113.5 |
| Carbohydrates (g) | 0.48 |
| of which Sugars (g) | 0.45 |
| Fat (g) | 8.65 |
| of which Saturates (g) | 3.84 |
| Protein (g) | 8.24 |
| Fiber (g) | 0.41 |
| Sale (g) | 0.09 |
