← Nouns Cooking · Greek

Ingredients

• 3 tbsp Olive oil
• 400 g courgettes (2 medium), sliced into thin rounds
• 4 Spring onion, sliced
• 6 Eggs
• 100 g Feta, crumbled
• 2 tbsp mint or parsley, chopped
• 1 Tomato, diced, to serve (optional)
• Black pepper

Method

1. Heat the oil in a 26 cm non-stick frying pan over medium-high heat. Add the courgettes and cook for 8–10 min, turning, until golden and soft. Add the spring onions for the last 2 min.
2. Whisk the eggs with the mint and plenty of pepper, then stir in the feta.
3. Lower the heat, pour the eggs over the courgettes and gently move them around for 30 seconds so they spread evenly.
4. Cover and cook on low for 6–8 min until the omelette is set at the edges and just firm in the middle.
5. Slide it onto a plate, top with diced tomato and serve in wedges with bread.

Tips

• Salt lightly or not at all: feta is salty.
• Add a sliced boiled potato with the courgettes for a heartier lunch.

Sources

Written in our own words after cross-checking these recipes:

Dimitras Dishes Real Greek Recipes