Greek Baked Squash Omelet

5.0(226)

Greeks often add yogurt to their omelets, which contributes calcium, protein and bacteria long believed to help digestion. Yogurt also gives the omelet a light, fluffy texture. Make this with winter squash in winter and with zucchini in summer.

by Martha Rose Shulman

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GreekDinner, Easy, Weeknight, Main Course

Servings

Serves six to eight

Total time

Calories / serving

149 kcal

Ingredients (11)

serves

2 tablespoons extra virgin olive oilextra-virgin-olive-oil
1 leek, white and light green parts, cleaned and choppedleek
2 garlic cloves, mincedgarlic
3/4 pound winter squash or zucchini, cut in 1/4- to 1/3-inch dicezucchini
Saltsalt
freshly ground pepper to tastepepper
1/4 cup chopped fresh dilldill
2 tablespoons chopped fresh mintmint
8 eggsegg
1/2 cup drained yogurt or thick Greek-style yogurtyogurt
1/4 cup freshly grated Parmesan cheeseparmesan

Instructions (4 steps)

01Preheat the oven to 350 degrees.
02Heat 1 tablespoon of the oil over medium heat in a large, heavy skillet. Add the leek and cook, stirring, until tender, about three minutes. Add the garlic, stir together until fragrant, about 30 seconds, and add the squash. Cook, stirring, until tender, 10 to 12 minutes for winter squash, about 8 minutes for zucchini. Season to taste with salt and pepper. Stir in the dill and the mint. Remove from the heat.

Place the remaining tablespoon of oil in a 2-quart casserole or in a 9-inch cast iron skillet, brush the sides of the pan with the oil and place in the oven. Meanwhile, whisk the eggs in a large bowl. Season with salt and freshly ground pepper to taste. Whisk in the yogurt and the Parmesan. Stir in the squash or zucchini mixture.

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Rich recipe — supports nutrition-aware planning.