Simmone Logue's lovely grated zucchini, feta and fresh mint, brunch time omelette



No votes yet


3 of the freshest free-range eggs you can find.
100m cream
100g grated parmesan
1 small zucchini, grated
100g Bulgarian fetta
10 mint leaves or basil if you prefer
Salt and pepper
1 tablespoon butter
½ tablespoon olive oil

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat a large non stick Teflon pan over a medium flame and add the butter and olive oil.

Gently beat with a fork the eggs and cream with a little salt and freshly-ground pepper.

When the butter is foaming swish it around in the pan to get an even cover. Add the egg mix and do the same.

After one minute, with a wooden spoon or spatula, just pull the sides of the egg mix in to the centre and let the uncooked egg mix go to the outside. Crumb the fetta evenly over the omelette and add the mint or basil, grated zucchini and the parmesan cheese.

You have to work quickly so you don't overcook the egg.

Take the pan off the heat. You should still see some runny egg at this stage. Rest the omelette for a while then fold or roll up and serve with buttered toast or a nice crisp garden salad.

Click here for Simmone's zucchini flowers in tempura batter.