Zucchini and potato omelette with feta

Roast finely cut zucchini and potato slices seasoned with salt, pepper, crushed red pepper flakes and olive oil at 375 degrees for about 15 to 20 minutes (or use leftovers).

Heat a little olive oil in a hot cast iron skillet and add the roasted vegetables to warm through and get a golden, crunchy bottom.

Season the vegetables with a little more pepper and a tiny bit of oregano.

Season the eggs with salt, a little pepper, crushed red pepper flakes and a little oregano; whisk about a minute.

Add crushed feta to the eggs.

Pour the egg mixture over the vegetables, lower the heat, cover and cook on a very low flame about 10 minutes until the eggs are set on top; no flipping needed.

Slide onto a plate, cut into triangles and serve with warmed pita bread.