Zucchini, mint and feta omelette with pita wedges
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Time to make:
$3.20 per serve
(at time of publication)
Full ingredients list:
4 large zucchini, coarsely grated, squeezed of excess moisture
zest of 1 lemon
50g reduced-fat feta
handful of mint leaves, finely chopped
4 medium tomatoes, chopped into wedges
1 small ripe avocado, sliced
4 large wholemeal pita breads, toasted, sliced into wedges
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat grill to high. Whisk eggs in a bowl with zucchini, lemon zest, feta and mint.
Step 2Heat 1 tablespoon of olive oil in a large non-stick frying pan over medium heat. Pour egg mixture into pan, gently pulling away edges with a spatula as egg starts to set on the bottom. Continue 2–3 times to allow uncooked egg mixture to hit the bottom of the pan.
Step 3When omelette starts to set, remove pan from heat and place under preheated grill for 2–3 minutes to cook the top. (Alternatively you can flip the omelette and cook the other side in a frying pan.)
Step 4Divide omelette into four and serve with sliced tomato, sliced avocado and toasted pita wedges.
About this recipe
First published: February 2016