100g zucchini (peeled, chopped)
100g cashews (soaked, rinsed)
2 tsp tahini
1 Tbsp olive oil
1 tsp sea salt
1 tsp black pepper
½ cup dry mixture
Herbs: basil, parsley, corinader, etc…
This dry mixture can be prepared in advance – mix everything together and keep it in air tight container in the kitchen for three days, maximum.
Put all the wet ingredients into a high speed blender and blend until very smooth.
Mix the dry and wet mixtures together in a bowl.
Put a small amount of olive oil into a non stick pan over a medium heat. Pour in the batter and cook until the omellete becomes easy to move. Flip using a spatula and cook until both sides are golden brown.
Serve immediately for maximum crunch.