Courgette, mint and feta omelette with pita wedges
(at time of publication)
- 4 large courgetteszucchini, summer squashX, coarsely grated
- 8 large eggs
- zest of 1 lemon, finely grated
- 50g feta cheese
- handful of mint leaves, finely chopped
- 1 tablespoon extra virgin olive oil
- 4 large wholemeal pita breads
- 1 avocado, sliced
- 4 tomatoes, chopped in wedges
1 Place the grated courgette onto 3 sheets of paper towel or a clean tea towel, wrap the towel around the courgette and squeeze out as much liquid as you can (this stops the omelette being too wet). Set aside.
2 Whisk the eggs in a large bowl or jug and add the courgette, lemon zest, feta cheese and mint.
3 Heat the oil in a non-stick frying pan and add the egg mix. As the egg starts to set on the bottom, gently pull the edges of the omelette into the middle of the pan with a spatula and allow the uncooked egg mix to hit the bottom of the pan. Do this 2-3 times.
4 When the omelette is starting to set, remove from the heat and place under a preheated grill for 2-3 minutes to cook the top. Alternatively you can flip the omelette and cook the other side in a frying pan.
5 Toast the pita breads until golden, then chop into wedges.
6 Divide the omelette into four then serve with sliced tomato, sliced avocado and the pita wedges.
Make it gluten free: Use gluten-free bread.
Nutrition Info (per serve)
Total fat 22g
–Saturated fat 5g
Dietary fibre 11g
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