in Greece

Cretan omelet

updated

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Ingredients for 2 servings:

  • 3 m.-sized onion(s)
  • 2 zucchini, approx. 350 g each
  • 2 garlic cloves
  • 4 eggs
  • 4 tbsp olive oil
  • 1 sprig(s) rosemary, fresh or dried
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Peel the onions and slice into thin rings. Wash the zucchini and slice thinly. Peel and finely chop the garlic cloves. Beat the eggs and season with salt and pepper. Heat the olive oil in a pan and fry the onion rings. Add the zucchini slices and fry until lightly browned, turning occasionally. Stir in the garlic and rosemary sprigs. Pour the eggs over the omelet, cover, and let the omelet set for about 5 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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