Omelette with zucchini and feta

6 servings

50 minutes

This omelette is as tender as can be. Two types of cheese, soft mozzarella and feta, high-fat cream, olive oil and, of course, eggs - together they produce the perfect substance, of which there is no such thing as too much. An excellent breakfast for a large family.

Energy value per serving

• Calories: 285.2
• Proteins: 15.9g
• Fats: 20.8g
• Carbohydrates: 10.4g

Ingredients

• Young zucchini: 2 pc
• Olive oil: 30 ml
• Leek: 2 pc
• Salt: 0.3 tsp
• Chicken egg: 6 pc
• Cream 20%: 180 ml
• Green onions: 20 g
• Feta cheese: 100 g
• Mozzarella cheese: 100 g
• Vegetable oil: to taste

Cooking steps

1. Prepare all the ingredients. Preheat the oven to 180 degrees.

2. Slice the zucchini into thin rings using a mandoline.

   Required ingredients:

   • Young zucchini: 2 pieces

3. Cut the green part of the leek (it can be frozen and used for broths), wash the white part well from sand and slice it into half-rings. Cut the green onion into rings.

   Required ingredients:

   • Leek: 2 pieces
   • Green onions: 20 g

4. In a large skillet, heat olive oil, add leeks and ¾ of the chopped zucchini.

   Required ingredients:

   • Olive oil: 30 ml
   • Leek: 2 pieces
   • Young zucchini: 2 pieces

5. Add half of the salt and simmer, stirring, until soft, for 4-5 minutes. Then remove from heat and let sit for 5 minutes.

   Required ingredients:

   • Salt: 0.3 teaspoon

6. Whisk the eggs with cream, add ¾ green onion and the remaining salt.

   Required ingredients:

   • Chicken egg: 6 pieces
   • Cream 20%: 180 ml
   • Green onions: 20 g
   • Salt: 0.3 teaspoon

7. Break the feta into pieces and grate the mozzarella.

   Required ingredients:

   • Feta cheese: 100 g
   • Mozzarella cheese: 100 g

8. Grease the baking dish with vegetable oil. Place the stewed zucchini, then add mozzarella and half of the grated feta on top.

   Required ingredients:

   • Vegetable oil:  to taste
   • Young zucchini: 2 pieces
   • Mozzarella cheese: 100 g
   • Feta cheese: 100 g

9. Pour the egg mixture into the mold with zucchini.

   Required ingredients:

   • Chicken egg: 6 pieces
   • Cream 20%: 180 ml

10. Beautifully layer the raw zucchini on top and sprinkle with the remaining feta. Bake in the oven for 35-40 minutes. If the top starts to burn, cover it with foil. Let the finished casserole cool slightly on a rack.

    Required ingredients:

    • Young zucchini: 2 pieces
    • Feta cheese: 100 g

11. Serve the omelet sprinkled with the remaining green onions.

    Required ingredients:

    • Green onions: 20 g