This is a Flaxmeal Omlette (cut in half), filled with zucchini, mushrooms, onion and garlic. It is topped with a light drizzle of Hosein Sauce and minced garlic. I made it for lunch today served with a fluffy bed of sliced zucchini from my garden. 
Recipe for the Flaxmeal Omelette, with improvisation: 1 cup whole wheat flour
1 cup flaxmeal (ground flaxseed) 1/2 tsp salt
1/2 tsp vanilla
2 large eggs
1 1/2 cups cottage cheese- pureed
1 - 2 cups warm water, depending on how light or heavy you want the omelette.
I put all of the liquid ingredients, including the cottage cheese, in my blender, then added them to the dry ingredients.
Spray a saute pan with olive oil Pam, then sprinkle crushed Asian rice wafers onto the oil. Immediately pour the omelette batter into the pan, swirling it thin over to the sides. While the first side is cooking, sprinkle the top surface with salt, cinnamon and more of the crushed Asian rice crackers. This will give a savory, aromatic spicy flavor to the omelette and add a playful crunch. Flip onto the other side, and dust the cooked side with cinnamon (this is a powerful anti-inflammatory, and I use a lot of it.) When both sides are done, place on a cooling rack and fill with the mushroom/zucchini filling. Drizzle a tad bit of Hosein Sauce over the top, and a sprinkling of finely diced garlic.
Mushroom-Zucchini Filling for the Flaxmeal Omelette:
4 cups whole mushrooms
4 cups of yellow and green zucchini
sliced walla walla sweet onion
chopped fresh garlic
1/2 tsp of nutmeg
1 tsp of cumin
1 Tbs Panch Puran (a blend of fenugreek seeds, yellow mustard seeds, fennel seeds)
Briefly stirfry the mushrooms, onions, garlic, and zucchini. Don't let the mushrooms liquify. Add a little Hosein Sauce, about a tablespoon. Fry (activate) the Panch Puran in a hot cast-iron skillet and crush while warm, then add to the veggies.
My Flaxmeal Omelette is low in salt, high in protein, and has a refreshing flavor and aroma. The vanilla and cinnamon in the omelette and the nutmeg and cumin in the vegetables all work together beautifully. The Hosein sauce, garlic and Paunch Puran add punch and act as a counter-balance to the sweeter aromas. Since the omelettes have cottage cheese, they should be refrigerated after they are filled, if not eaten immediately.
I sliced up the remainder of my zucchini, added fresh oregano, and heated it for only a few seconds in my microwave, as a side dish to the omelette.
No salt, no spices to these - just the vitality of 'fresh picked', so they would not be in competition with the omelette.I've finished out my week pulling stuff out of the vegetable garden, stuff that was hidden - like huge yellow and green zucchini. They just get carried away, and when you do finally find them, you've got about five servings too much! So, I also made a zucchini cake, using up my sour cream and the zucchini.
This is served with Greek God's Honey Yogurt and a sprinkling of pecans. Since we are leaving on a camping trip tomorrow morning, I wanted to clean out the refrigerator, to use up all my eggs, milk, sour cream, ricotta, and yogurt. I made Apple-Apricot Crepes also, and plan to take some on our camping trip (I freeze the rest).
The crepe batter was modified, so that it is more like a thin, moist pancake. Apple-Apricot Crepes can be put over the campfire in the morning on a little tray, and will stay soft and warm, like a filled pancake. They are 'dressed up' with a pecan glaze - just enough sweetness to entice the palette but not detract from the fruit filling.
