Ingredients

• 1 1/2 pounds medium zucchini, thinly sliced
• 1 teaspoon kosher salt
• 6 large eggs
• 1/3 cup finely crumbled feta
• 2 tablespoons chopped fresh dill
• Freshly ground black pepper
• 2 tablespoons extra-virgin olive oil

Directions

• Toss zucchini with salt in a colander set over a bowl and let drain for 30 minutes. Squeeze excess water from the zucchini and pat dry with paper towels.
• Whisk together eggs, feta and dill in a medium bowl. Season with black pepper.
• Heat olive oil in a large nonstick skillet over moderately high heat. Add zucchini and cook, stirring occasionally, until crisp-tender and browned in spots, 6 to 8 minutes. Pour egg mixture over zucchini, tilting pan so the eggs flow under and through zucchini slices. Cook until eggs begin to set, then reduce heat to moderately low, cover and cook until eggs are fully set, about 10 minutes.
• Remove pan from heat and carefully invert omelet onto a serving platter. Serve warm or at room temperature.

Notes

• 6-10-25 1/2 Recipe
• I added
• Garlic, Minced
• Shallot, Small Dice

Photos