Omelet with Zucchini and Feta
⏳ Time
50 minutes
🥕 Ingredients
10
🍽️ Servings
6
Description
This omelet is softer than soft. Two types of cheese, gentle mozzarella and feta, high-fat cream, olive oil, and, of course, eggs — together they create the perfect substance that is never too much. A great breakfast for a big family.
Ingredients
- Young zucchini - 2 pieces
- Olive Oil - 1 fl oz
- Leek - 2 pieces
- Salt - ¼ spoons
- Chicken Egg - 6 pieces
- Cream 22% - 6 fl oz
- Scallions - 0.7 oz
- Feta cheese - 3.5 oz
- Melted Cheese - 3.5 oz
- Vegetable Oil - to taste
Step by Step guide
Step 1
Prepare all the ingredients. Preheat the oven to 356°F.
Step 2
Slice the zucchini into thin rings using a mandoline.
Step 3
Cut off the green part of the leek (it can be frozen and used for making broth), rinse the white part thoroughly to remove any sand, and slice it into half-moons. Chop the green onions into rings.
Step 4
In a large skillet, heat olive oil, add the leeks, and ¾ of the chopped zucchini.
Step 5
Add half of the salt and sauté, stirring, until tender, about 4–5 minutes. Then remove from heat and let sit for 5 minutes.
Step 6
Beat the eggs with the cream, add ¾ of the green onions and the remaining salt.
Step 7
Tear the feta into pieces and grate the mozzarella.
Step 8
Grease a baking dish with vegetable oil. Layer the sautéed zucchini in the dish, then add the mozzarella on top, followed by half of the grated feta.
Step 9
Pour the egg mixture over the zucchini in the dish.
Step 10
Arrange the reserved raw zucchini beautifully on top and sprinkle with the remaining feta. Bake in the oven for 35–40 minutes. If the top begins to burn, cover it with foil. Allow the finished casserole to cool slightly on a wire rack.
Step 11
Serve the omelet sprinkled with the remaining green onions.
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