Oven omelet with zucchini
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Oven omelet with zucchini

Zucchini, garlic, herbs, pepper and onion in a very easy omelet recipe. A delicious meal, served especially for breakfast! By Dimitris Skarmoutsos.

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DIRECTIONS

  1. Preheat the oven to 175 C.
  2. Sprinkle zucchini with some salt and leave for 15 minutes. Dry afterward.
  3. In an ovenproof pan, heat Horio Koroneiki variety olive oil over medium fire.
  4. Increase fire and sauté zucchinis for 5-7 minutes until soft and brown.
  5. Add most of the mint leaves, reserving some for later. Turn off the heat and let it cool.
  6. In a medium bowl mix eggs, salt, red pepper and baking powder.
  7. Press toast slices to remove excess juices, cut with hands and add to egg mixture. Transfer mixture to zucchini pan.
  8. Bake for 15-20 minutes until brown.
  9. If desired, sprinkle some Horio feta cheese on top, along with the rest of the mint leaves. Serve with lemon and tomato slices.
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    INGREDIENTS

    2 zucchini, thinly sliced Salt 2 tbsp Horio Koroneiki variety olive oil, plus extra if needed 1 finely chopped onion 1/2 tsp garlic powder 8 large eggs 1 bunch fresh mint, stemmed, chopped 1 finely chopped pepper Red pepper flakes, as many as you wish 1/2 tsp baking powder 2 slices of toast bread, crusts removed, soaked in 1/3 c milk Horio feta cheese for garnish (optionally
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