Zucchini and Persian feta open omelette

Zucchini and Persian feta open omelette




3 tablespoons of olive oil

2 Spanish onions thinly sliced

2 Zucchinis thinly sliced

1 tablespoon of of fresh mint chopped

2 tablespoons of fresh parsley chopped

6 eggs lightly beaten

1/3 cup of cream

100 grams of Persian feta

2 x vine ripened tomatoes still on the vine

extra olive oil for frying tomatoes

5 sprigs of thyme



In a frypan on medium to high heat add olive oil and fresh thyme. Fry the thyme for 2-3 minutes and then add the tomatoes- only fry for 4-5 minutes to just soften the tomatoes. Remove from heat and sit on a wooden board until omelette is ready.

On a medium heat place a large oven proof fry pan on stove top.  Add the olive oil and fry onions for 5-7 minutes until translucent. Add zucchini and fry until softened. Aprox 5 minutes. Mix the cream and eggs together. Add the herbs to onion and zucchini and pour over egg mixture. Top with crumbled feta and cook for another 5 minutes. Then finish under the oven grill for 5 -6 minutes until lightly browned and crisp on top.

Top with thyme tomatoes and serve with crusty bread and a crisp glass off chardonnay.