This quick and simple zucchini and feta omelet from Crete is perfect for any meal!
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My family is from Crete, and this zucchini and feta omelet is very popular there. It’s made with simple ingredients and comes together in about 15 minutes. It’s so delicious that you’ll want to eat it for breakfast, lunch, and dinner!
Because the cooking of this omelet goes a little quicker, I always prepare my ingredients first. That way, everything is ready for me to use when I need it, and nothing overcooks. Get out your knife, and let’s start chopping!
What you’ll need to have ready
- Zucchini –sliced into rounds or half-moons
- Scallions –cut, swirl in cold water to remove any dirt, and scoop out for the cleanest scallions.
- Parsley –can sub mint or basil
- Feta cheese –always crumble it from a block to avoid tasteless pre-crumbled feta
- Salt and freshly cracked black pepper to taste
- Tomatoes –diced or chopped
- Olive oil
There are so many options here. Frittatas and omelets are a great way to use up leftover veggies that you have in the refrigerator. Greeks like to use leftover Greek salad to make omelets! It’s so delicious.
If you don’t have scallions, try a leek or small onion. Try mint or basil instead of parsley. If you don’t have large tomatoes, try grape or cherry tomatoes. You can even make this an egg white omelet. And let’s be honest, any of your favorite veggies can go in here!
Why this will be a favorite on your table
- Full of fresh veggies
- Bits of creamy feta
- Soft egg
- You can serve this for any meal!
How to make Zucchini and Feta Omelet from Crete
- Place a nonstick 10-11-inch skillet over medium heat and cook the scallions in the olive oil for 2-3 minutes or until soft.
- Add the zucchini rounds and season them lightly with salt and pepper. Cook until softened.
- Add the tomatoes and cook for 2-3 minutes.
- Whisk the eggs together in a bowl with feta, mint/parsley, and season with salt and pepper.
- Add the eggs to the pan. Swirl the pan around and give everything a light mixing.
- Cover the pan with a lid. Cook over medium heat for about 10 minutes or until the eggs are just set with a little runny on top. It might look like it’s not completely cooked, but the liquid released from the vegetable will fool you. Plus, you don’t want to overcook the omelet, which gives it a spongy texture.
- Remove the pan from the heat and set it aside with the lid on for 5 minutes to finish setting. This will help the omelet release easily from the pan.
- Carefully transfer the omelet to a serving platter, cut it into wedges and serve.
To serve this omelet to your family, you can dish it right out of the pan. However, if you’d like to be a little fancy or serve it during a party, slide it out of the pan onto a beautiful cutting board. Slice it into pieces and sprinkle it with fresh scallions. It goes perfectly with a Greek salad, toasted bread, and some tzatziki.
If you add a breakfast pastry, you could host a big brunch. Here are a few of my favorites:
- Koulouria Thessaloniki’s: Greek Bread Rings
- Easy Puff Pastry Danishes
- CHERRY-ALMOND CRUMB CAKE
- TIROPITA PUFF PASTRY BRAID
- 1/4 cup olive oil
- 2 zucchini, sliced into rounds
- 4 scallions, thinly sliced
- 2 tablespoons finely chopped mint or parsley
- 6 eggs
- feta cheese
- salt and freshly cracked black pepper to taste
- 2 tomatoes, diced
Place a non stick 10-11-inch skillet over medium heat and cook the scallions in the olive oil for 2-3 minutes or until soft.
Add the zucchini rounds and season them lightly with salt and pepper. Cook until softened.
Add the tomatoes and cook 2-3 minutes.
Whisk the eggs together in a bowl with feta, mint/parsley, and season with salt and pepper.
Add the eggs to the pan. Swirl the pan around and give everything a light mixing.
Cover the pan with a lid and cook over medium heat for about 10 minutes or until the eggs set.
Remove the pan from the heat and set aside for 5 minutes. This will help the omelette release easily from the pan.
Carefully transfer the omelette to a serving platter, cut it into wedges and serve.
Serve the omelette with a salad, toasted bread, and some tzatziki.
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