Zucchini and feta cheese omelette, very simple to make, perfect for the summer season when we have plenty of zucchini and may not know how to use them. I baked the omelette in the oven, so it’s lighter and more practical because you don’t need to flip it… but if you prefer the classic method, you can use a regular pan. This tasty omelette can be served as a main course or as an appetizer, cut into cubes and accompanied with other vegetables or cold cuts. Try this recipe, it’s really easy and quick!
Here are some other ideas for you:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 2People
- Cooking methods: Oven
- Seasonality: Spring, Summer
- Energy 212.27 (Kcal)
- Carbohydrates 5.18 (g) of which sugars 0.12 (g)
- Proteins 16.50 (g)
- Fat 14.69 (g) of which saturated 7.78 (g)of which unsaturated 5.37 (g)
- Fibers 1.32 (g)
- Sodium 683.21 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 eggs (medium)
- 2 zucchini
- 3.2 oz feta
- herbs (oregano, mint, thyme or others)
- extra virgin olive oil
- salt
- pepper
Tools
- Springform pan 7-8 inches
- Parchment paper
- Pan
- Bowl
- Grater
- Whisk
Preparation
Wash the zucchini, remove the ends, and grate them with a coarse grater.
Place them in a pan with a drizzle of oil, add a pinch of salt, and cook for 4-5 minutes, stirring with a spoon, until they have dried from their water (1).
When they are ready, turn off the heat and let them cool.
Meanwhile, break the eggs into a bowl, add salt, pepper, and a handful of herbs to taste. If you like, you can add one or two tablespoons of milk.
Beat the eggs with a whisk, then add the cooked zucchini (2) and the feta crumbled by hand.
Mix well to distribute the ingredients evenly.
Line the springform pan with slightly damp parchment paper, then pour in the mixture of eggs, zucchini, and feta (3).
Place everything in a ventilated oven at 356-374°F and bake for about 20 minutes, or until the eggs have set and a slight crust has formed.
The zucchini and feta omelette is ready, serve it hot or warm, cut into wedges… enjoy!
Tips and Notes
You can enhance the flavor with thyme, oregano, mint, parsley, or other herbs of your choice.
Instead of grating them, you can cut the zucchini into rounds or cubes.
If you don’t want to turn on the oven, you can cook the omelette in a pan, with a drizzle of oil or a small piece of butter.
If you want to keep following me
You can find me on Facebook, Instagram, and Pinterest!
To receive the recipe of the day for free, you can subscribe to my Telegram channel.
If you like the recipes and want to support my work, you can buy me a coffee on Ko-fi.
