Baked Omelette with Cretan Xynomyzithra P.D.O. and Zucchini

Ingredients

8 eggs
500 g zucchini
150 ml milk
350 g Cretan Xynomyzithra P.D.O. Kalogeraki

4 scallions finely chopped
2 teaspoons dill finely chopped
1 teaspoon mint finely chopped
1 teaspoons parsley finely chopped
40 ml olive oil
Freshly ground pepper
Salt

Implementation

Cut 150 g of the zucchini into slices and grate the remaining amount. In an oven-safe pan, sauté the zucchini and scallions with olive oil for 2-3 minutes, then add the spices.

In a bowl whisk the eggs, milk, salt and pepper then add the zucchini and the Cretan Xynomyzithra P.D.O. Kalogeraki. Let the omelet cook in medium heat (with the lid on) for 5’, and then bake it in the oven at 180°c for another 15’. 

Serve the omelet with chopped herbs

Tips:  We can add some Cretan Graviera P.D.O. Kalogeraki in our Omelet.