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.