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!
1 kg zucchini
500 gr roasting potatoes
500 gr feta cheese, crumbled
4 tbsp all purpose flour
40 g semi hard cheese like kaseri
½ bunch of mint leaves only, finely chopped
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.