rolled zucchini and feta omelette bitesrolled zucchini and feta omelette bitesrolled zucchini and feta omelette bitesrolled zucchini and feta omelette bitesrolled zucchini and feta omelette bitesrolled zucchini and feta omelette bitesrolled zucchini and feta omelette bites

I didn’t have much of a choice, it’s been a zucchini year, so here’s another recipe (a simple one) for a light lunch or dinner ! You can always make a regular omelette and just toss in chopped vegetables and cheese and whatever else makes you happy, but this is an impressive way of making individual omelette bites or parcels and beautifully presented too ! By the way, because of the feta cheese and dill, it’s just as delicious cold as it is warm, so feel free to make some extra ones the night before, for the next day or for a picnic ! Enjoy... :)

rolled zucchini and feta omelette bites

05.08.2015

8 bites for 4 people

ingredients

  • 2 zucchini (350 grams)
  • 2 green onions (75 grams)
  • 4-5 eggs (or 4 whole eggs + 2 egg whites)
  • 100 grams crumbled feta cheese
  • 1/4 cup milk (or light cream 10-15%)
  • 1 tbsp breadcrumbs
  • 1 tbsp + 1 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1 tbsp olive oil + extra for brushing
  • 2 tbsp chopped fresh dill
  • 2 tbsp chopped fresh flat-leaf parsley

instructions

  • using a mandoline or slicer, slice your zucchini into long wide strips (about 4-5 mm thick)
  • sprinkle some salt on paper towels, lay out the zucchini slices on top, sprinkled with some more of the 1 tbsp of sea salt, cover with more paper towels and let it lose some of its water and drain for at least 15 minutes
  • preheat your oven to 190°C
  • in a large bowl, toss the zuchini slices with 1 tbsp of olive oil and lay out the zucchini slices on baking sheets (covered with baking or waxed paper) and bake for 10 minutes until softer (not browned), then remove and let cool
  • thinly chop your green onions, place in a bowl and add the crumbled feta cheese, salt, pepper and chopped dill and parsley
  • beat your eggs with some milk (or light cream) and the breadcrumbs
  • preheat your oven to 180°C and brush your muffin mould or tin with olive oil
  • lay out your half-baked zucchini slices, partly overlap and assemble 2-3 slices per roll and add 1-2 tbsp of the feta cheese-green onion mix and gently roll into small parcels and place one inside each mould
  • pour the egg-milk mixture on top about ¾ full and sprinkle with some remaining dill and parsley
  • bake for 25 minutes and serve warm immediately (or cold the next day)

recette suivante

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Just a small summer dessert with halved apricots and whole almonds and an extra special touch with some rosemary sugar that gives it an extra zing ! And why should these apricot and almond and...

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