Baked Omelette With Zucchinis

Healthy, light, fresh, and delicious baked omelette with zucchini, potatoes, yogurt, and feta cheese.

📝 Ingredients

• extra virgin olive oil
• 8 medium-sized eggs
• 230 grams (1 medium-large) potato (cut into 1/2 cm (1/4 inch slices))
• 400 grams (2 medium-sized) zucchinis (cut into 1/2 cm (1/4 inch round slices))
• 130 grams (2/3 cup) feta cheese (crumbled)
• 130 grams (1/2 cup) Greek yogurt
• 1 tablespoon parsley (minced)
• 1 tablespoon dill or mint (minced )
• 2-3 tablespoons grated Kefalotyri cheese (or Parmesan or Pecorino Romano)
• freshly ground pepper

👨‍🍳 Instructions

1. 1Preheat the oven to 175°C / 350°F.
2. 2Heat a good splash of olive in a non-stick frying pan. The oil should be enough to coat the bottom of the pan.
3. 3Add the zucchini slices and pan-fry in batches (don't stack them in the pan) over medium-high heat until softened. Don't let them get too much color if any at all. All we want is to soften them.
4. 4Transfer on paper towels to drain.
5. 5Pan-fry the potato slices in the same pan. If necessary add an extra splash of olive oil. Again cook until softened and light golden in color. Transfer on paper towels as well.
6. 6Lay the potato slices in a round 10-inch (28 cm) pan.
7. 7Layer half of the zucchini slices on top.
8. 8Beat eggs in a mixing bowl, and season with salt and pepper.
9. 9Add the Greek yogurt and fresh herbs and mix to combine.
10. 10Mix in the crumbled feta cheese.
11. 11Pour the egg mixture into the pan and top with the remaining zucchini slices.
12. 12Sprinkle the hard grated cheese on top (Kefalotyri, Parmesan, or Pecorino).
13. 13Bake for about 30 minutes or until the omelette is set in the center.
14. 14Cut and serve with extra grated cheese on top and some freshly ground pepper.