It’s a great recipe. Avga me Kolokithakia (Zucchini Omelet) recipe was based on recipes eaten and cooked in Greece, particularly in Crete. It’s great for breakfast or brunch in the middle of summer when zucchini is available in all markets and can be enjoyed for supper, brunch, or as an appetizer. It’s best cut into thin pieces.
The notes of Food & Wine Test Kitchen Food & Wine Test Kitchen
Salting the zucchini before draining it helps remove the water in the zucchini to ensure that the omelet keeps its shape more securely and isn’t sour.
Ingredients
- 1 1/2 lbs large zucchini thinly cut
- One teaspoon of kosher salt
- Six large eggs
- 1/3 cup crumbled finely feta
- Two tablespoons fresh dill chopped
- Freshly ground black pepper
- Two tablespoons extra-virgin olive oil
Directions
- Toss the zucchini with salt into a filter set in a bowl. Allow to run off for about 30 mins. Remove any excess water from the zucchini and dry using paper towels.
- Whisk eggs with feta, eggs, and dill in an oversized bowl. Sprinkle with black pepper.
- In an oven-proof skillet large enough for moderately high temperature. Add the zucchini and cook, stirring frequently, until it is tender and crisp in spots, between 6 and 8 minutes. Pour egg mixture over zucchini and tilt the pan so eggs flow over and under the slices. Cook until eggs start to set. Then reduce the temperature to a moderately low setting cov, er, with foil, and continue cooking until the eggs are completely set, around 10 minutes.
- Remove the pan from the stove and carefully transfer the omelet onto an eating platter. Warm or served at room temperature.
