As much zucchini as it is egg, this flat, Greek-inspired omelet works for brunch, supper or even as an appetizer, sliced into thin wedges.
Slideshow: Greek Recipes
1 1/2 pounds medium zucchini, thinly sliced
1 teaspoon kosher salt
6 large eggs
1/3 cup finely crumbled feta
2 tablespoons chopped fresh dill
Freshly ground black pepper
2 tablespoons extra-virgin olive oil
How to Make It
Toss the zucchini with the salt in a colander set over a bowl and let drain for 30 minutes. Squeeze the excess water from the zucchini and pat dry with paper towels.
In a medium bowl, whisk together the eggs, feta and dill. Season with black pepper.
Heat the olive oil in a large nonstick skillet over moderately high heat. Add the zucchini and cook, stirring occasionally until crisp-tender and browned in spots, 6 to 8 minutes. Pour the egg mixture over the zucchini, tilting the pan so the eggs flow under and through the zucchini slices. Cook until the eggs begin to set, then reduce the heat to moderately low, cover and cook until the eggs are fully set, about 10 minutes.
Remove from the heat and carefully invert the omelet onto a serving platter. Serve warm or at room temperature.
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