Zucchini omelet
Dimitra's Dishes · ♥ 352 likes · 8.9K views · 36 min video
Read about whole eggs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 4 whole scallions
Slice four washed scallions, using the whole thing down to the white parts.
- fresh parsley
- 2 whole zucchinis
- 2 whole tomatoes
Finely chop the parsley, cut two zucchinis into rounds or half moons and roughly chop two tomatoes.
- olive oil
- salt
- black pepper
Heat a large frying pan over medium high heat, add the scallions with three to four tablespoons of olive oil and cook a few minutes until soft.
Add the zucchini with a little salt and black pepper and cook about three to four minutes until fork tender.
Add the tomatoes with a little salt and just warm them through without letting them break down into sauce.
Tomatoes, just warmed
- 6 whole eggs
- 4 oz feta cheese
Beat six whole eggs with the parsley, salt and black pepper, then crumble in about four ounces of feta cheese.
Add the eggs to the pan, mix just a little, reduce the heat to medium-low, cover and cook until the eggs are set, about 8 to 10 minutes - it took 10 to 12.
Cooking it covered
Take it off the heat, leave it covered five or six more minutes so it releases from the pan and finishes cooking, then slice in the pan or slide it out onto a cutting board.