Description
This Middle Eastern Zucchini Baked Omelet is a flavorful, healthy dish featuring sautéed zucchini and onions mixed into an egg batter with fresh mint and baked to perfection. It’s a savory, comforting omelet that’s perfect for breakfast, brunch, or a light dinner, garnished with feta cheese and served with lemon wedges and fresh vegetables.
Ingredients
Vegetables and Herbs
- 2 zucchini, thinly sliced into rounds
- 1 small onion, thinly sliced
- Whole bunch fresh mint, stems removed (about 30 mint leaves), torn
- Sliced tomatoes to serve (optional)
- Lemon juice to serve
Egg Mixture
- 8 large eggs
- 2 slices of bread (toast), crust removed and soaked in 1/3 cup milk
- 1/2 tsp baking powder
- Pinch red pepper flakes, to your taste
- Salt (to taste)
- 1/2 tsp garlic powder
Cooking Fats and Garnish
- 2 tbsp olive oil, more if needed
- Feta cheese for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the omelet.
- Prepare Zucchini: Sprinkle the thinly sliced zucchini rounds with a little salt and set them aside for 15 minutes to draw out moisture. Afterward, pat them dry with a paper towel to remove excess water.
- Sauté Vegetables: Heat olive oil in a 10-inch cast iron or oven-safe skillet over medium heat. Add the zucchini slices and thinly sliced onion. Raise heat to medium-high and sauté for 5-7 minutes, or until the vegetables are tender and golden. Stir in most of the torn mint leaves (reserve some for garnish), then turn off the heat and let the mixture cool slightly.
- Prepare Egg Mixture: In a medium bowl, whisk together the eggs, salt, red pepper flakes, garlic powder, and baking powder. Squeeze the milk-soaked bread to drain excess liquid, tear into pieces, and add to the eggs. Whisk gently to incorporate.
- Combine and Transfer: Stir the cooled zucchini and onion mixture into the egg mixture. If the skillet is dry, add a bit more olive oil before pouring the combined mixture back into the same cast iron skillet, spreading evenly.
- Bake: Place the skillet in the preheated oven and bake for 15-20 minutes, or until the omelet has set and the surface looks firm and cooked through.
- Garnish and Serve: Remove from the oven and top with crumbled feta cheese if desired. Garnish with the remaining torn mint leaves. Serve with lemon wedges and optionally sliced fresh tomatoes on the side. It pairs beautifully with a crisp fattoush salad for a full Middle Eastern meal.
Notes
- Salt the zucchini to remove moisture and prevent a watery omelet.
- Using a cast iron skillet helps achieve an even cook and makes it easy to transfer from stovetop to oven.
- Adjust the amount of red pepper flakes to control heat level.
- Mild feta cheese adds a creamy, salty garnish, but can be omitted for a dairy-free version.
- To make the dish vegetarian, ensure bread contains no animal products; otherwise, the recipe as is is vegetarian.
- Serving with lemon wedges adds brightness and balances the richness of the eggs and cheese.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Middle Eastern
