Gluten Free/ Main Course

POTATO & ZUCCHINI OMELET

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Ingredients

  • Makes 4 servings:
  • 1 small potato, sliced into 1/4 inch thick slices
  • 1 small zucchini, sliced into 1/4 inch thick slices
  • 1/4 cup olive oil
  • 6 eggs, beaten until fluffy
  • 1/2 cup crumbled feta
  • 1 teaspoon dried oregano
  • pinch of crushed red pepper flakes, or more
  • salt and freshly ground pepper, to taste

Instructions

1

Breakfast is my favorite meal of the day. So, when I was making my Boureki recipe the other day and had a few potatoes and zucchini slices left over, I made myself a little mid day snack 🙂

2

I ate omelets and scrambled eggs made from leftovers a lot as a child. There were cauliflower scrambled eggs, greens omelet, even leftover salad can turn into an amazing omelet. It's tasty and very satisfying any time of the day!

3

Preheat oven to 375 degrees.

4

Place the zucchini and potato slices on a baking sheet spread apart.

5

Drizzle some olive oil over them and season with salt and freshly cracked black pepper on both sides.

6

Bake for 15-20 minutes or until soft.

7

Heat a cast iron skillet or a large frying pan and pour the olive oil in it.

8

Place the cooked potato and zucchini slices in the pan.

9

Beat the eggs and season with salt, pepper and oregano. Add feta and whisk to combine.

10

Pour over the vegetables and cover the pan with a lid. Reduce the heat to low and let it cook, covered, for approximately 10 minutes or until it fluffs up and sets.

11

Cooking the omelet in this way keeps it in tact and very juicy 🙂

12

Serve immediately and enjoy!

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