POTATO & ZUCCHINI OMELET
Yield:
4
Ingredients
- 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
- 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 🙂
- 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!
- Preheat oven to 375 degrees.
- Place the zucchini and potato slices on a baking sheet spread apart.
- Drizzle some olive oil over them and season with salt and freshly cracked black pepper on both sides.
- Bake for 15-20 minutes or until soft.
- Heat a cast iron skillet or a large frying pan and pour the olive oil in it.
- Place the cooked potato and zucchini slices in the pan.
- Beat the eggs and season with salt, pepper and oregano. Add feta and whisk to combine.
- 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.
- Cooking the omelet in this way keeps it in tact and very juicy 🙂
- Serve immediately and enjoy!
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