This omelette is thick and packed with flavors. Easy and good for kids especially when they are not keen on zucchini.
The recipe is a good choice for the lunchbox.
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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Yield
- 6
- Difficulty Level Easy
Ingredients
- 2 zucchini thinly sliced on the diagonal
- salt
- freshly ground black pepper
- 2 tbsp olive oil
- 1 tbsp butter
- 1 onion, finely chopped
- Small bunch of mint, finely chopped
- 8 eggs
- 2-3 slices of bread, crust removed, soaked in a little milk
- small bunch of parsley, finely chopped
Nutrition Info
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1 serving 250 calories
Instructions
- Preheat the oven to 180 C. Sprinkle the zucchini with little salt to draw out the juices. Set aside for 5 min. Then rinse and pat dry.
- In a heavy based 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 zucchini and onions are golden. Toss in the mint. Leave the mixture to cool.
- In a bowl crack the eggs and beat them lightly. Squeeze the bread dry, crumble with your fingers and add to the eggs. Beat well.
- In a buttered tin, l line the zucchini one by one. Pour over part of the egg mixture and repeat with a second line of zucchini. Pour over the rest of the egg mixture.
- Bake for 30 min. until risen and nicely browned on top.
- Divide into 6 portions. Serve garnished with parsley. If you like, squeeze lemon over it.
- Servings : 6
- Ready in : 60 Minutes
- Course : Main courses
- Recipe Type : Cheese and eggs, Vegetables and site dishes
- Ingredient : Bread, Butter, Eggs, Milk, Mint, Olive oil, Parsley, Pepper, Salt, Zucchini
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