| 11 | 30 | 197 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 20 min | 6 |
| 2 medium | Zucchini (thinly sliced into rounds) |
| 1 pinch | Salt |
| 2 tbsp | Extra virgin olive oil |
| 1 small | Yellow onion (thinly sliced) |
| 1/2 tsp | Garlic powder |
| 1 bunch | Mint, fresh (fresh; stems removed (about 30 mint leaves), torn) |
| 8 large | Egg |
| 1 pinch | Red pepper flakes (to your taste) |
| 1/2 tsp | Baking powder |
| 2 slice | Whole wheat bread (crust removed) |
| 1/3 cup | Partly skimmed milk, 1% M.F. |
Prep the zucchini: Preheat the oven to 350°F (175°C).Sprinkle zucchini slices with a bit of salt and set aside for 15 minutes to draw out moisture. Pat dry with a paper towel.
Cook the vegetables: Heat olive oil in a 10-inch cast iron or oven-safe skillet over medium heat. Add zucchini and onion, raise heat to medium-high, and sauté for 5–7 minutes, until tender and golden. Stir in most of the torn mint leaves (reserve a few for garnish). Remove from heat and let cool slightly.
Prepare the egg mixture: Soak bread in milk. In a mixing bowl, whisk together the eggs, a pinch of salt, crushed red pepper, and baking powder. Squeeze excess milk from the soaked bread, tear it into small pieces, and mix it into the eggs. Whisk briefly to combine.
Combine and bake: Stir the zucchini and onion mixture into the eggs. If needed, lightly oil the skillet again before pouring in the mixture. Transfer the skillet to the oven and bake for 15–20 minutes, or until the top of the omelet is set and lightly golden.
Finish & serve: Top with crumbled feta, if using, and the remaining mint. Serve warm.
| Grain | 0.3 |
| Meat Alternative | 0.8 |
| Vegetables | 1.3 |
