Zucchini Omelet (Avga me Kolokithakia)

1. 1

   Toss the zucchini with the salt in a colander set over a bowl and let drain for 30 minutes.

2. 2

   Squeeze the excess water from the zucchini and pat dry with paper towels.

3. 3

   In a medium bowl, whisk together the eggs, feta and dill.

4. 4

   Season with black pepper.

5. 5

   Heat the olive oil in a large nonstick skillet over moderately high heat.

6. 6

   Add the zucchini and cook, stirring occasionally until crisp-tender and browned in spots, 6 to 8 minutes.

7. 7

   Pour the egg mixture over the zucchini, tilting the pan so the eggs flow under and through the zucchini slices.

8. 8

   Cook until the eggs begin to set, then reduce the heat to moderately low, cover and cook until the eggs are fully set, about 10 minutes.

9. 9

   Remove from the heat and carefully invert the omelet onto a serving platter.

10. 10

    Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.