Baked Omelette With Zucchinis

Ingredients

• A good splashextra virgin olive oil
• 8 mediumeggs
• 230 g (1 medium-large)potato, cut into 0.5 cm slices
• 400 g (2 medium)courgettes, cut into 0.5 cm rounds
• 130 g (⅔ cup)feta cheese, crumbled
• 130 g (½ cup)Greek yoghurt
• 1 tablespoonparsley, finely chopped
• 1 tablespoondill or mint, finely chopped
• 2–3 tablespoonsKefalotyri, Parmesan or Pecorino Romano, grated
• To tastesalt
• To tastefreshly ground black pepper

Instructions

1. 1

   Heat the oven

   Preheat the oven to 175°C (350°F).

2. 2

   Warm the oil

   Heat a good splash of olive oil in a non-stick frying pan, using enough to coat its base.

3. 3

   Soften courgettes

   Fry the courgette rounds in batches over medium-high heat, without stacking them, until softened. Keep them pale, with little or no browning.

4. 4

   Drain courgettes

   Transfer the softened courgette slices to paper towels to drain.

5. 5

   Cook potatoes

   Fry the potato slices in the same pan, adding another splash of olive oil if needed. Cook until softened and lightly golden, then drain them on paper towels.

6. 6

   Layer potatoes

   Arrange the potato slices in a round 28 cm (10-inch) pan.

7. 7

   Add courgettes

   Lay half of the courgette slices over the potatoes.

8. 8

   Beat the eggs

   Beat the eggs in a mixing bowl and season with salt and pepper.

9. 9

   Stir in yoghurt

   Add the Greek yoghurt and chopped herbs, then mix until combined.

10. 10

    Add the feta

    Stir the crumbled feta into the egg mixture.

11. 11

    Pour and top

    Pour the egg mixture into the pan and arrange the remaining courgette slices on top.

12. 12

    Add grated cheese

    Sprinkle the grated Kefalotyri, Parmesan or Pecorino over the top.

13. 13

    Bake until set

    Bake for about 30 minutes, or until the centre of the omelette is set.

14. 14

    Cut and serve

    Cut into portions and serve with extra grated cheese and freshly ground pepper.

What is a baked omelette with courgettes?

This is a Greek-inspired oven-baked egg dish layered with potatoes and courgettes, then enriched with feta, yoghurt and herbs. It brings together familiar Mediterranean ingredients in a sliceable meal.

The method gives each vegetable a quick turn in the pan before baking, so they soften without making the egg mixture watery. Feta and grated hard cheese add a salty, savoury finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 458 calories, 22g protein, 16g carbs, 34g fat.

The eggs, feta and Greek yoghurt provide much of the protein and fat, while the potato contributes most of the carbohydrates. Olive oil and the cheeses also add fat. Serve a slice with a generous portion of salad or other vegetables to round out the plate.

Soften the vegetables first

Courgettes: fry them in batches and avoid piling them up, which can make them steam rather than soften evenly. Keep the heat at medium-high and take them off before they develop much colour.

Potatoes: cook them in the same pan until tender and lightly golden. Drain both vegetables on paper towels before layering to remove excess oil.

Build the layers

Potato base: spread the slices across the bottom of the round pan so each portion gets some potato. Add half the courgettes before pouring in the egg mixture.

Top layer: finish with the remaining courgettes and grated cheese. This keeps some courgette visible and gives the top a savoury finish as it bakes.

Get the egg mixture right

Yoghurt: mix it thoroughly with the beaten eggs and herbs before adding the feta. This distributes the ingredients through the mixture.

Feta: fold it in after the yoghurt and herbs, keeping the crumbles intact where possible. Season the eggs with salt and pepper, bearing in mind that the cheeses are already salty.

Check when it is done

Bake at 175°C (350°F) for about 30 minutes, as directed. The key cue is a centre that has set rather than a particular amount of browning.

Let the omelette settle briefly after baking so it is easier to cut into portions. If the middle still looks loose, return it to the oven until set.

Serve it as a meal

Serve warm with extra grated cheese and freshly ground pepper, as the method suggests. A crisp green salad or sliced tomatoes make a fresh contrast to the rich eggs and cheese.

It can also be served at room temperature as part of a spread. Cut it into smaller pieces if serving alongside other dishes.

Recipe notes & tips

• Use a non-stick pan so the vegetables can be fried with only enough oil to coat the base.
• Fry the courgettes in batches rather than stacking them.
• Drain the cooked vegetables on paper towels before arranging them in the baking pan.
• Cut the potato and courgette into evenly sized 0.5 cm slices for more consistent cooking.
• Taste the egg mixture before adding extra salt, as feta and grated cheese are salty.
• Check the centre is set before taking the pan out of the oven.

Variations

• Change the herbs: use dill or mint, as listed, alongside the parsley.
• Choose another hard cheese: use Parmesan or Pecorino Romano instead of Kefalotyri.
• Add extra pepper: grind more black pepper over the omelette just before serving.
• Serve it cool: let the baked omelette come to room temperature before slicing.
• Make smaller portions: cut the baked omelette into bite-sized pieces for a shared spread.

Common mistakes to avoid

• Crowding the courgettes: they can steam instead of softening; fry them in batches.
• Browning the courgettes too much: they need only to soften; remove them while still pale.
• Skipping the draining: excess oil can collect in the dish; rest the fried vegetables on paper towels.
• Leaving potato slices too thick: they may take longer to soften; cut them to about 0.5 cm.
• Taking it out too soon: a loose centre will not slice cleanly; bake until the middle is set.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat portions in the oven or microwave until hot, or serve them at room temperature.

Frequently asked questions