Greek Baked Squash Omelet
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons extra virgin olive oil
- 1leek, white and light green parts, cleaned and chopped
- 2garlic cloves, minced
- ¾pound winter squash or zucchini, cut in ¼- to ⅓-inch dice
- Salt
- freshly ground pepper to taste
- ¼cup chopped fresh dill
- 2tablespoons chopped fresh mint
- 8eggs
- ½cup drained yogurt or thick Greek-style yogurt
- ¼cup freshly grated Parmesan cheese
Nutritional analysis per serving (8 servings)
149 calories; 10 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 9 grams protein; 292 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees.
- Step 2
Heat 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.
- Step 3
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.
- Step 4
Remove the baking dish from the oven and scrape in the egg mixture. Place in the oven, and bake 30 minutes or until puffed and lightly colored. Allow to cool for at least 10 minutes before serving. Serve hot, warm or at room temperature.
- Advance preparation: The squash can be prepared through step 2 as far as a day ahead.Martha Rose Shulman can be reached at martha-rose-shulman.com.
Private Notes
Comments
Very nice using zucchini, and drained goat yogurt is a good substitution for the cow yogurt, along with manchego instead of parmesan. Can't eat cow dairy but tolerates goat dairy very well. Dill and mint is lovely together in this egg entree.
Excellent! Cut recipe in half for 2, using zucchini. Cooked perfectly in a 9" pie tin in just a little more than half the time. Used non-dairy yogurt (coconut milk, plain).
I had no mint, so I just used dill. Delicious!
Excellent recipe, easily adaptable and delicious! I’ve made it many times with zucchini and occasionally with winter squash (kabocha or butternut, usually), often with dill and mint because we love both and the combination is great, but sometimes with parsley or whatever else was on hand. It always works. I usually serve it alongside some arugula dressed with olive oil and lemon juice. A keeper!
What is considered to be “Winter Squash” ? Is it Butternut Squash or something else)
This is excellent!! Very moist and flavorful. I used dill, thyme and basil in lieu of dill and mint. I like the savory aspect of those herbs.
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