Greek Baked Squash Omelet Recipe

Name: Greek Baked Squash Omelet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 1 leek, white and light green parts, cleaned and chopped; 2 garlic cloves, minced; 3/4 pound winter squash or zucchini, cut in 1/4- to 1/3-inch dice; Salt; freshly ground pepper to taste; 1/4 cup chopped fresh dill; 2 tablespoons chopped fresh mint; 8 eggs; 1/2 cup drained yogurt or thick Greek-style yogurt; 1/4 cup freshly grated Parmesan cheese

Servings: persons

2 tablespoons extra virgin olive oil
1 leek, white and light green parts, cleaned and chopped
2 garlic cloves, minced
3/4 pound winter squash or zucchini, cut in 1/4- to 1/3-inch dice
Salt
freshly ground pepper to taste
1/4 cup chopped fresh dill
2 tablespoons chopped fresh mint
8 eggs
1/2 cup drained yogurt or thick Greek-style yogurt
1/4 cup freshly grated Parmesan cheese

1
Preheat the oven to 350 degrees.
2
Heat 1 tablespoon of the oil over medium heat in a large, heavy skillet.
3
Add the leek and cook, stirring, until tender, about three minutes.
4
Add the garlic, stir together until fragrant, about 30 seconds, and add the squash.
5
Cook, stirring, until tender, 10 to 12 minutes for winter squash, about 8 minutes for zucchini.
6
Season to taste with salt and pepper.
7
Stir in the dill and the mint.
8
Remove from the heat.
9
Place the remaining tablespoon of oil in a 2-quart casserole or in a 9-inch cast iron skillet, brush the sides of the pan with the oil and place in the oven.
10
Meanwhile, whisk the eggs in a large bowl.
11
Season with salt and freshly ground pepper to taste.
12
Whisk in the yogurt and the Parmesan.
13
Stir in the squash or zucchini mixture.
14
Remove the baking dish from the oven and scrape in the egg mixture.
15
Place in the oven, and bake 30 minutes or until puffed and lightly colored.
16
Allow to cool for at least 10 minutes before serving.
17
Serve hot, warm or at room temperature.

486

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 1 leek, white and light green parts, cleaned and chopped, 2 garlic cloves, minced, 3/4 pound winter squash or zucchini, cut in 1/4- to 1/3-inch dice, and more.

Yes, Greek Baked Squash Omelet falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Greek Baked Squash Omelet

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions