This recipe for Greek Omelette with Zucchini and Mint is brought to us by Koula Barydakis, Crete-native and co-author of the cookbook, “Foods of Crete: Traditional Recipes from the Healthiest People in the World“. Check out her write-up below!
Ever since I started cooking, I have always been trying out new recipes because I love creating something new and delicious. I was fortunate to grow up in a village in Crete where the land is fertile and good for planting during any season, allowing us to grow fresh and organic vegetables. The freshness and quality of the herbs and vegetables led to, not only amazing tasting dishes, but also filled me with a feeling of accomplishment that the food had gone from our garden to our table. This recipe for Greek omelette with zucchini and mint is one of those recipes that fills me with joy. I will always think of that first time I made it for my father. Since that day, I’ve made it often.
Zucchini has been one of my favorite vegetables since childhood. Growing up, my family planted many vegetables in our garden and every spring I would wait and watch until the first zucchini started to grow. I remember thinking how great it was that our garden was filled with vegetables and herbs that would eventually become ingredients for recipes.
On one occasion, I decided to surprise my dad by making him an omelette. I went to the garden and picked the first zucchini that was growing. I washed it, sliced it, and then sprinkled salt on it, leaving it in a colander to drain. Then I went back out to the garden and harvested fresh mint and retrieved fresh eggs from our chickens. From there, I made the omelette and both my dad and I loved it.
Interested in trying more recipes by Koula? Check out these three, traditional Cretan recipes below.
Baked Halibut with Lemon and Rosemary
Zucchini Pie with Feta
Chickpea and Spinach Salad with Avocado
Also, check out Koula’s video on making spinach pies in Crete here.
Greek Omelette with Zucchini and Mint (Crete)
- 2 small or 1 large zucchini
- 4 eggs
- 2 Tablespoons extra virgin olive oil
- Salt and pepper to taste
- 5 leaves fresh mint, chopped
- ¼ cup feta cheese
- Fry lightly salted zucchini slices in olive oil until brown on all sides. Remove zucchini with a fork and place on a paper towel (reserving the olive oil in the pan).
- Beat the eggs with salt, pepper, and mint.
- Heat reserved oil, add eggs. Spoon zucchini onto one side of the eggs. Flip to make an omelet. Serve with Greek feta cheese.
Very very tasty! I had goat cheese crumbles on hand and used them in place of feta. Delicately rich flavor with creamy smoothness.
Thank you for these amazing recipes! Can the feta be swapped for other cheeses, like mozzarella, goat cheese, etc?
Yes, most any cheese would be awesome in this omelette.
Absolutely love this recipe as does my hubby! It’s great for breakfast, lunch, brunch or dinner.
I love breakfast for dinner! Thanks for the comment! Bill