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.
1
Prepare all the ingredients. Preheat the oven to 180 degrees.
2
Slice the zucchini into thin rings using a mandoline.
- Baby courgettes: 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.
- Leek: 2 pieces
- Spring onion: 20 g
4
In a large skillet, heat olive oil, add leeks and ¾ of the chopped zucchini.
- Olive oil: 30 ml
- Leek: 2 pieces
- Baby courgettes: 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.
- Salt: 0.3 teaspoon
6
Whisk the eggs with cream, add ¾ green onion and the remaining salt.
- Chicken egg: 6 pieces
- Cream 20% fat: 180 ml
- Spring onion: 20 g
- Salt: 0.3 teaspoon
7
Break the feta into pieces and grate the mozzarella.
- 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.
- Vegetable oil: to taste
- Baby courgettes: 2 pieces
- Mozzarella cheese: 100 g
- Feta cheese: 100 g
9
Pour the egg mixture into the mold with zucchini.
- Chicken egg: 6 pieces
- Cream 20% fat: 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.
- Baby courgettes: 2 pieces
- Feta cheese: 100 g
11
Serve the omelet sprinkled with the remaining green onions.
- Spring onion: 20 g