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Zucchini Omelet with Greek Yogurt & Feta

5 from 1 vote

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Greek yogurt gives spring to this easy omelet. The feta? A no-brainer, of course, in many omelets!

5 from 1 vote

Zucchini Omelet with Greek Yogurt & Feta

By Diane Kochilas

Prep Time 5

Cook Time 10

Servings

Eggs, Greek Breakfast, Meze / Starters, Recipes, Vegetarian

Prep Time 5

Cook Time 10

Servings

Eggs, Greek Breakfast, Meze / Starters, Recipes, Vegetarian

Ingredients

3 tablespoons olive oil
3 scallions or spring onions trimmed and chopped
2 small zucchini trimmed and cut into 1/-4-inch rounds, or diced
1/2 cup chopped wild fennel dill or mint
6 eggs
2 tablespoons Greek yogurt
1/2 cup crumbled Greek feta
Salt pepper to taste

Instructions

In a 10- or 12-inch (25- 30-cm) nonstick frying pan over medium-high flame, heat the olive oil and saute the scallions until soft and translucent. Add the zucchini, cooking rapidly. Stir in the herbs.
Lower heat. Whisk the eggs with 2 tablespoons water and the yogurt and pour into the frying pan, tilting back and forth for a few minutes so that the egg cooks evenly. As it begins to set, sprinkle in the feta. Season to taste with salt and pepper. Cover the frying pan and cook the omelet over low heat for about 6 -8 minutes, or until set and lightly golden. Flip into a large plate, cut into wedges and serve.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Zucchini Omelet with Greek Yogurt & Feta