Bart's Recipes
Coarsely grate the half zucchini, mix in a pinch of salt, and let it drain in a sieve for ten minutes. Then, squeeze it as dry as possible with your hands. This squeezing is the key trick to this omelet: zucchini consists mostly of water, and otherwise all that moisture would release into the pan, preventing the egg from setting properly.
Heat the olive oil in a frying pan and sauté the squeezed zucchini with the finely chopped spring onion for three minutes over medium-high heat, until the grated zucchini is dry and lightly golden. Remove the mixture from the pan.
Whisk the eggs with pepper and a tiny pinch of salt; the feta will add plenty of salt later. Stir the zucchini and half of the finely chopped mint into the eggs.
Melt the butter in the same pan over medium heat and pour in the egg mixture. Use a spatula to draw the set edges toward the center, letting the runny egg flow to the edges. Crumble the feta over the top as soon as it is still slightly wet, and fold the omelet in half.
Slide it onto a plate and garnish with the remaining mint, a squeeze of lemon juice, and black pepper.
