Zucchini omelette bites with coconut flour
Healthy, fluffy and delicious omelette bites using coconut flour. Made with only 5 ingredients and it is very easy to make. Great as breakfast, snack, or to go lunch.
I love these omelette bites and have been my go to snack since I created the recipe!
I have whole bag of coconut flour that I have bought to try out paleo desserts but actually most of coconut flour was consumed to make these omelette bites.
Check other healthy snack recipes!
what is good about these omelette bites?
- Made with simple ingredients.
- Quick and easy to make.
- Good way to add protein into your diets.
- Healthy and nutritious.
- Variety can be limitless!
- Can be made in advance.
Made with simple ingredients.
This omelette bites recipe requires only 5 ingredients – zucchini, dill (optional), egg, coconut flour, salt, and olive oil to fry.
If you have left over zucchini from your stew, roast or salad, why not use it up to make these lovely bites?
Quick and easy to make.
It is really easy and simple to make these bites! Just mix shredded zucchini and other ingredients in a bowl, drop the “bites” in a pan and cook in olive oil.
If you have 10 minutes you can easily prepare these bites:)
Good way to add protein into your diets.
This single serving of omelette bites contains about 7g of protein from a whole egg.
I usually make these bites as a snack when I feel I was not getting enough protein from meals.
Healthy and nutritious.
Think about how a single egg can turn into a baby chicken.
Aside from protein, egg is great source of essential nutrients for the body to function properly such as vitamin A, folate, vitamin B5, vitamin B12, vitamin B2, phosphorus and selenium.
Eggs also contain decent amounts of vitamin D, vitamin E, vitamin K, vitamin B6, calcium and zinc.
Westernized diet are often lack of these nutrients so this these omelette bites are great way bump up your nutrients intake.
Zucchini also provides some vitamins and minerals as well as antioxidant and fiber. Combined with an egg and zucchini, these omelette bites support your cells and the health of your gut.
Variety can be limitless!
By changing up the add-ins, you can come up unlimited variety of versions.
Have some fun using this coconut flour-egg base!
Can be made in advance.
These omelette bites taste beautiful right out of the pan, but you can also make them ahead of time or batch cook for later use.
You can make them in the evening for busy morning next day, or how about packing them in a container as a to-go lunch and snack?
Can I make these omelettes without coconut flour?
The answer is no.
Coconut flour absorbs the moisture from zucchini and egg provide the “structure” for the bites.
Without egg, the bites are going to be too runny and the texture won’t be as enjoyable as this recipe with coconut flour.
What good about making them as “bites” are that allow you to casually eat just with a folk or eve with your hand.
These omelette bites are great with;
- avocado (fresh or salsa)
- tomato salsa – see my instant tomato dill salsa below
If you have other ideas to try, let me know!!
How to make instant tomato salsa with fresh dill;
Place one diced tomato, 2 tbsp chopped red onion and 2 tbsp fresh dill in a small bowl.
Add in 1 tbsp balsamic vinegar, 1 tsp olive oil, pinch of salt, and black pepper and combine well.
It can be served immediately but taste great after chilling it in refrigerator for half an hour to “settle”.
If you have leftover, it will keep 2-3 days in the fridge.
What is your favorite favorite savory snack?
If you are looking for healthy and easy snack recipe, try these omelette!
I would loooove to hear how you like it:)
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Zucchini omelette bites with coconut flour
- 1/3 shredded zucchini
- 1 tsp coconut flour
- 1 large egg
- a pinch sea salt
- 2 tbsp fresh dill or your favorite herb, finely chopped - (optional)
- black pepper - (optional)
- Olive oil
- In a medium bowl, combine shredded zucchini, coconut flour, egg, salt and optional dill and black pepper.
- Heat olive oil over medium heat, drop egg mix in to a pan to make bite sizes. (I usually get five bites). Lower the heat, cover and cook for about 90 seconds to two minutes or until the the surface of egg looks firmed.
- Uncover, and flip over each bite and cook another 30 seconds.
- Serve immediately or keep in a container after cooling them. Enjoy as they are or with your favorite dipping sauce or my instant dill salsa (see the recipe note below)
Add in 1 tbsp balsamic vinegar, 1 tsp olive oil, pinch of salt, and black pepper and combine well. It can be served immediately but taste great after chilling it in refrigerator for half an hour to "settle".
You can keep he leftover for 2-3 days in the fridge.
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