Herb, zucchini and feta omelette

Herb, zucchini and feta omelette, egg recipe, brought to you by Woman's Day.

  • 10 mins preparation
  • 5 mins cooking
  • Serves 1
  • Print


Herb, zucchini and feta omelette
  • 2 eggs
  • 1 small zucchini, grated
  • 1/4 cup reduced fat fetta, crumbled (we like south cape fetta)
  • 1 handful fresh herbs, chopped, plus extra to serve
  • ground black pepper, to taste


Herb, zucchini and feta omelette
  • 1
    In a small jug, whisk eggs together. Squeeze excess moisture from zucchini; add to eggs.
  • 2
    Spray a small non-stick frying pan with olive or rice bran oil; place on medium heat.
  • 3
    Pour in egg mixture, tilting pan gently to cover base. Sprinkle with feta. herbs and pepper. Cook 1-2 minutes, until almost set and underside is golden.
  • 4
    Using a spatula, flip over one half of omelette to make a semi-circle; cook a further 1 minute.
  • 5
    Gently slide onto a warmed plate. Sprinkle with herbs.

More From Women's Weekly Food