Persian baked omelette
reduced-fat 15% cheddar cheese
½ cup(s), grated, (60g)
1 medium, finely chopped
¼ cup(s), chopped, plus extra leaves to garnish
white self-raising flour
grated parmesan cheese
¼ cup(s), (20g)
- Grate zucchini and place in a colander. Using your hands, squeeze as much moisture from zucchini as possible. Transfer to a bowl.
- Heat oil in a 22cm (base measurement) non-stick frying pan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add zucchini and cook, stirring occasionally, for 5 minutes or until just tender.
- Meanwhile, whisk eggs, flour and chopped mint in a large bowl until combined. Stir in tasty cheese and parmesan. Add egg mixture to frying pan with zucchini mixture and stir until combined. Reduce heat to low and cook for 6–8 minutes or until base is set.
- Preheat grill on medium-high. Grill omelette for 8–10 minutes or until egg is cooked through and top is golden. Set aside for 2 minutes. Sprinkle with extra mint and cut into wedges to serve.