Greek Omelette with Zucchini and Mint (Crete)
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.
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 333kcalCarbohydrates: 8gProtein: 16gFat: 27gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.04gCholesterol: 344mgSodium: 355mgPotassium: 646mgFiber: 2gSugar: 5gVitamin A: 962IUVitamin C: 35mgCalcium: 175mgIron: 3mg
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