Zucchini and Feta Omelette with Fresh Mint
1 small zucchini, diced
2 tsp olive oil
½ egg shell of water (approximately 2 tablespoons)
Salt and freshly ground black pepper, to taste
30g (1 oz) firm feta cheese
Fresh mint leaves, basil or arugula
1. Lightly sauté diced zucchini on the BELLA Copper Coated Griddle using 1 teaspoon of olive oil. Cook until lightly golden in color; remove from griddle and set aside.
2. Beat eggs and water lightly with a fork and season with salt and pepper. Add remaining olive oil to the griddle plate, pour over eggs and cook over medium heat, lifting the side of the omelette and tilting the griddle to let the uncooked eggs run out to the edges.
3. When omelette is seconds from being set, sprinkle the zucchini, feta and a little fresh mint (or other herb).
Using a spatula, roll and fold the omelette; carefully lift onto a serving plate and scatter with fresh mint leaves
and a little more olive oil if desired.