Greek Cheese Omelette
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 small zucchini, firm
- 3 medium potato (s)
- 1 onion (s)
- 2 cloves garlic)
- 100 g bacon, smoked
- 3 sprigs mint
- 6 egg (s)
- 4 tablespoon olive oil
- salt
- White pepper (freshly ground)
- 100 g sheep cheese, diced
Print Recipe
Pin Recipe Instructions
- Wash the zucchini and cut into strips. Wash, peel and cut the potatoes into fine strips, chop the garlic. Cut the bacon into cubes. Wash the mint, pat dry, finely chop the leaves.
- Heat the oil in a large pan. Leave out the bacon in it. Add the onions and fry until translucent. Then mix in the zucchini and potato strips. Fry until crispy, turning frequently. Season with the garlic, salt and freshly ground pepper.
- Whisk the eggs with the mint and feta cheese, pour over the potatoes, stir gently. Reduce the heat immediately. Remove the omelette from the edge of the pan. As soon as the underside is golden brown, turn the omelette and finish baking.
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