Zucchini Omelette with Papathanasiou Tsalafouti
Ingredients:
• 2 small zucchinis, thinly sliced
• 2 tbsp Papathanasiou Tsalafouti
• 2 tbsp olive oil
• Salt and freshly ground black pepper
• Fresh oregano, to serve
Method:
1. Slice the zucchinis into thin rounds and grill them in a non-stick pan or on a grill with a little olive oil until lightly golden. Set aside.
2. In a bowl, whisk the eggs with a pinch of salt and freshly ground black pepper.
3. Heat a small amount of olive oil in a non-stick pan over low heat and pour in the eggs.
Cook gently until the omelette sets around the edges while remaining slightly soft in the center.
4. Carefully flip the omelette and immediately arrange the grilled zucchini slices on top.
5. Cook for a few more minutes, until the base is lightly golden and the ingredients are well combined.
6. Transfer to a plate, add a generous spoonful of Papathanasiou Tsalafouti in the center, drizzle with olive oil, and finish with fresh oregano.
