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.