Fluffy baked omelette with zucchini, yogurt, feta, and potatoes. A fresh and healthy omelette bake for breakfast, lunch, or dinner.
It's a truly delicious baked omelet casserole, with sweet zucchini flavor, savory feta cheese, and a tangy aftertaste from the Greek yogurt. In case you haven't tried yogurt omelette before you should! It's fluffy, moist, with a delicious flavor!
Table Of Contents
This zucchini omelette is also flavored with fresh herbs and a bit of grated salty cheese on top. The flavors of this dish are very similar to Zucchini Fritters.
Ingredients
- Zucchini
- Potatoes
- Feta Cheese
- Greek Yogurt
- Kefalotyri Cheese or other hard cheese like Parmesan or Pecorino
- Parsley
- Dill or Mint
- Extra Virgin Olive Oil
You Will Love This Dish Because...
It's filling yet light, packed with protein (eggs, Greek yogurt, and feta). Plus you can turn it into a low-carb, Keto omelet simply by adding more zucchini in place of the potatoes (in the same amount).
How To Make Oven Omelette
First, cook the potatoes and the zucchini (cut into thin slices) on the stovetop. Pan-fry in a splash of olive oil until soft, but without letting them get too much color, especially the zucchini.
Second, prepare the egg mixture by beating the eggs in a bowl and then mixing in the Greek yogurt. Add some salt and pepper, and toss in the crumbled feta cheese and minced fresh herbs.
Layer the fried potato slices at the bottom of the pan (they prevent the omelet from sticking). Then layer half the zucchini slices, pour the egg mixture, and layer the remaining zucchini slices on top. Sprinkle the grated cheese and bake!
How Long To Bake Omelette In Oven
It takes about 30 minutes at a temperature of 175°C / 350°F. The omelette will begin to set on the sides and continue to cook all the way through to the center. So you can tell if the omelette is done when the center is set and not jiggling anymore.
Other Vegetables To Add
Zucchini is a spring-summer vegetable. So if you are making this omelette during winter you can use squash or even pumpkin instead.
You can also make it with broccoli, cauliflower, red onions (cut into thick round slices), and mushrooms. Broccoli and cauliflower you should roast them in the oven for 10-15 minutes before adding them to the mixture. Whereas, the red onions and mushrooms need to be sauteed first.
Portions
This baked omelette is made in a round 10-inch (28 cm) pan. You can also make it in a square 8 x 8-inch (20 cm) pan or a baking dish of about the same size. It will yield 4 portions so it's great for a family of 4.
If you want more portions, calculate 2 eggs per person, and multiply the recipe according to the eggs. For example, for 6 servings you will need 12 eggs and + ½ of the ingredients mentioned in the recipe below.
Serve With
Serve this zucchini omelette with a Marinated Tomato Salad, a Greek Salad, Tomato Fritters (Tomatokeftedes), or this Creamy Yogurt Cucumber Salad.
Recipe
Baked Omelette With Zucchinis
Ingredients
- extra virgin olive oil
- 8 medium-sized eggs
- 230 grams (1 medium-large) potato cut into ½ cm (¼ inch slices)
- 400 grams (2 medium-sized) zucchinis cut into ½ cm (¼ inch round slices)
- 130 grams (⅔ cup) feta cheese crumbled
- 130 grams (½ cup) Greek yogurt
- 1 tablespoon parsley minced
- 1 tablespoon dill or mint minced
- 2-3 tablespoons grated Kefalotyri cheese or Parmesan or Pecorino Romano
- freshly ground pepper
Instructions
- Preheat the oven to 175°C / 350°F.
- Heat a good splash of olive in a non-stick frying pan. The oil should be enough to coat the bottom of the pan.
- Add the zucchini slices and pan-fry in batches (don't stack them in the pan) over medium-high heat until softened. Don't let them get too much color if any at all. All we want is to soften them.
- Transfer on paper towels to drain.
- Pan-fry the potato slices in the same pan. If necessary add an extra splash of olive oil. Again cook until softened and light golden in color. Transfer on paper towels as well.
- Lay the potato slices in a round 10-inch (28 cm) pan.
- Layer half of the zucchini slices on top.
- Beat eggs in a mixing bowl, and season with salt and pepper.
- Add the Greek yogurt and fresh herbs and mix to combine.
- Mix in the crumbled feta cheese.
- Pour the egg mixture into the pan and top with the remaining zucchini slices.
- Sprinkle the hard grated cheese on top (Kefalotyri, Parmesan, or Pecorino).
- Bake for about 30 minutes or until the omelette is set in the center.
- Cut and serve with extra grated cheese on top and some freshly ground pepper.
Truly delicious meal, we added some crumbled bacon
Excellent
Well done.