← All recipes
Greek · Breakfast
Zucchini Omelet with Yogurt and Feta
A thick, tender omelet of eggs whisked with yogurt, sweated scallion, crisp-tender zucchini, lemon zest and fennel fronds, with feta melting through. Finished gently under a lid, then cut into wedges.
- YieldServes 2
- Hands-on25 min
- Total31 min
- Difficulty
Ingredients
- 2 tbspextra-virgin Greek olive oil
- 2scallions or spring onions, chopped
- 1medium zucchini (about 15 cm long), cut into 6 mm rounds or small dice
- 25 gfresh wild fennel fronds, dill or mint, chopped
- ½ tspgrated lemon zest
- 4large eggs
- 2 tbspGreek yogurt
- 2 tbspwater
- 75 gGreek feta, crumbled
- to tastesalt
- to tastefreshly ground black pepper
What it costs to shop for
Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.
Sign in to downloadMethod
The method is for members
The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.
Your first week is free. Cancel any time, in one click.