One bite and you may find yourself in Greece…
During my travels around Greece I was completely floored by the fresh ingredients, simple flavours and effortless cooking of the locals. The Mediterranean diet is definitely one to reckon with, principal aspects of this diet include proportionally high consumption of olive oil, legumes, unrefined cereals, fruits, and vegetables, moderate to high consumption of fish, moderate consumption of dairy products (mostly as cheese and yogurt), moderate wine consumption, and low consumption of meat and meat products.
Today’s recipe comes from the island of Crete in Greece. I relished this beautiful dish almost everyday for brunch while I was in Crete. This beautiful omelette is a perfect dish for weekend brunches or mid week dinners, easy to make and so full of flavour – you may just be teleported to Greece with one bite.
Ingredients: 7 Cooking time: 10 minutes
- Six eggs
- One zucchini, finely sliced
- One onion, finely sliced
- Two green chillies, finely chopped
- 1/4 cup of crumbled feta or goats cheese
- Two tablespoons of olive oil
- Salt to season
In a bowl whisk the eggs and keep aside.
Heat olive oil in a non stick frying pan. Add the onions and green chillies and cook the onions until they are translucent. Now add the sliced zucchini and cook until soft.
Transfer the onion zucchini mix into the bowl with the beaten eggs and give the eggs a good whisk.
Add the egg mixture back into the pan, rotate the pan in a circular motion to spread the eggs evenly. Lastly, add the crumbled feta or goats cheese.
Cook on a low to medium flame for 8 to 10 minutes until the omelette is cooked. I like my omelette a bit runny but you may choose to cook it through completely.
If you are serving this omelette for brunch you can serve it with a side of some crusty bread and if you are serving it with dinner, a simple green salad will be a great accompaniment.
I hope you enjoy this dish, I find myself teleported to Greece just writing this recipe up for you.