1 large courgette (grated)
50g gluten free flour or spelt flour
Pinch pure sea salt
Pinch white pepper
Dash of smoked paprika
2 teaspoons coconut oil
Crack open the eggs in a bowl and whisk for a few seconds. Add the courgettes, flour and season to taste. Mix well.
Heat the remaining oil a large frying pan and add a tablespoon (or more depending on desired size) of the mixture into the pan and form a round flat shape. Continue doing this until either the courgette mix is used up or there is no room left in the pan. Fry on each side until well cooked. Drain on some kitchen towel to drain any excess oil.
Served warm with a large mixed salad of tomatoes.
Simple, quick and yummy!
Variations: Try red onions or leeks or experiment with other vegetables.