Oven-Baked Zucchini and Mint Omelet

Greek oven-baked omelet demonstrate the rich variety of ingredients available in the Greek diet; one can find them with different cheeses, tomato, zucchini, artichokes, potatoes, wild asparagus and other vegetables!

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1 kg zucchini  

500 gr roasting potatoes

500 gr feta cheese, crumbled

5 eggs

4 tbsp all purpose flour

40 g semi hard cheese like kaseri

½ bunch of mint leaves only, finely chopped

salt, pepper


Preheat the oven to 200o C.

Peel the zucchini and potatoes and grate them coarsely.

Squeeze them in a colander to get as much moisture out as possible.

Mix all ingredients in a large bowl.

Butter a large oven proof pan, preferably anti sticking and spread the mixture. Level with a spatula and grate the hard cheese on top.

Bake until golden on top, about 45 to 60 minutes.

Let the “omelet” cool, cut into pieces and serve with a crisp grren salad.

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