Cretan-Style Zucchini Omelet with Mint & Feta
Enjoy a taste of the Mediterranean with this flavorful omelet inspired by Cretan cuisine. Tender, golden zucchini and fresh mint are folded into fluffy eggs, topped with tangy feta cheese for a simple yet satisfying meal perfect for breakfast, lunch, or a light dinner.
- Prep Time: 7 minutes
- Cook Time: 20 minutes
- Total Time: 27 minutes
- Yield: 3 individual omelets 1x
Ingredients
Scale
- 6 large eggs
- 1 large zucchini (approx. 10–11 oz / 300 g, or 2 medium zucchini)
- 3 tablespoons extra-virgin olive oil (divided (2 tbsp for sautéing zucchini + about 1 tbsp as needed for cooking the omelets))
- 1½ tablespoons fresh mint (finely chopped)
- ½ teaspoon dried oregano
- ⅛ teaspoon fine salt (plus more to taste (feta is salty))
- Freshly ground black pepper (to taste)
- ⅓ cup about 1.5 oz / 45 g crumbled feta cheese
Instructions
- Prepare Zucchini: Wash and trim zucchini. Slice into rounds ~¼ inch (≈0.6 cm) thick. Lightly season with a pinch of salt.
- Sauté Zucchini: Heat 2 tbsp olive oil in the skillet over medium heat. Arrange zucchini in a single layer (cook in batches if needed) and sauté 3–4 minutes per side until tender and nicely browned. Transfer to a plate lined with paper towels; leave any residual oil in the skillet.
- Prepare Egg Mixture: In a bowl, whisk eggs with mint, oregano, a small pinch of salt, and black pepper until well combined and slightly frothy.
- Cook the Omelets: Return the skillet to medium heat; if the pan looks dry, add about 1 teaspoon of the remaining oil before each omelet. Pour one-third of the egg mixture into the skillet, swirling to create an even layer.
- Set and Fill: Cook undisturbed 1–2 minutes until edges set. Lift edges and tilt the pan so uncooked egg flows underneath; cook until mostly set but the surface is still slightly moist (about 3–4 minutes total). Arrange one-third of the sautéed zucchini over one half. Doneness: the surface should look just set with no glossy liquid; underside lightly golden.
- Fold and Finish: Fold over to a half-moon and cook 30–60 seconds more.
- Serve: Slide onto a plate and sprinkle one-third of the feta on top.
- Repeat: Repeat steps 4–7 for the remaining egg mixture, zucchini, and feta.
Notes
- Salt cautiously—feta is naturally salty.
Nutrition Facts (1 omelet): Calories: 321 kcal | Total Fat: 27 g (Saturated Fat: 7 g, Monounsaturated Fat: 15 g, Polyunsaturated Fat: 3 g) | Cholesterol: 385 mg | Sodium: 386 mg (varies with salt and feta) | Total Carbs: 5 g (Fiber: 1 g, Sugars: 3 g) | Protein: 16 g
These values are approximate and may vary based on ingredients and preparation.
Nutrition
- Calories: 321