Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in skillet, cook onions and green pepper in butter and 2 tablespoons olive oil, stirring, 5 minutes. add zucchini, cook covered 4 minutes. add garlic, salt and tomato, cook stirring, 5 minutes. transfer to bowl. cool. add eggs. over medium heat, heat 2 tablespoons olive oil in 10" ovenproof skillet. add egg mixture, cook 3-5 minutes till underside is set. bake preheated 400 degrees f oven for 1 to 2 minutes till puffed and golden. cut into wedges.

Target recipe: whisk together the eggs, flour, parmesan, parsley and peppercorns, add the grated vegetables, mix to combine and season salt and freshly ground pepper, to taste. heat the oil and butter in a large, non-stick pan over a medium heat. spoon 3 tablespoons of the mixture into the pan and flatten with the back of a spoon or a spatula, and cook until it is golden brown on both sides. remove the fritters and drain on paper kitchen towelling, and keep warm while the rest of the fritters are being cooked. serve the fritters with the baby spinach leaves, avocado and a little lemon juice.