Middle East Eggah omelets

Instructions

1. Preheat the oven to 180 °C. Sprinkle the zucchini with a little salt to draw out the juices. Set aside for 15 minutes, then rinse and pat dry.
2. In a heavy base frying pan heat the oil with the butter. Stir in the onion and cook until soft and beginning to color. Add the zucchini and fry until the onion and zucchini are golden.
3. Toss in the mint and leave the mixture to cool.
4. In a bowl, crack the eggs and beat them lightly. Squeeze the bread dry. Crumble with your fingers and add to the eggs.
5. Beat well, stir in the zucchini and onion mixture and season well. Add the theme leaves.
6. Grease a heavy-based oven proof dish (size 24x24 cm) with 1 tbsp butter and tip in the zucchini mixture. Bake for 30-40 minutes until risen and nicely browned on top.
7. Divide into 4 portions and serve garnished with parsley and lemon wedges to squeeze over.

• Servings : 6
• Ready in : 40 Minutes
• Course : Main courses
• Recipe Type : beef, Cheese and eggs, Finger foods, Kids are cooking, recipes for spring, recipes for summer, recipes for winter
• Ingredient : Butter, Eggs, Ground black pepper, Lemon, Mint leaves, Olive oil, Onion, Parsley, Salt, Sunflower oil, Thyme leaves, Wholemeal bread, Zucchini