Zucchini, Feta, and Dill Omelet
A tender three-egg omelet folded around golden summer zucchini, salty feta, and fresh dill, served with lemony arugula.
Why you'll love Zucchini, Feta, and Dill Omelet
Late June is when zucchini starts arriving faster than anyone can use it, and this omelet is one of the best places for it. Thin coins of zucchini cook in olive oil until golden at the edges, then get folded into soft, just-set eggs with crumbled feta and a handful of chopped dill. The feta warms until it turns creamy, the dill tastes like a summer garden, and the browned zucchini brings a sweet, nutty flavor to every bite.
Two things make it work. The zucchini cooks first, on its own, in a hot pan and a single layer, so its water steams off fast and its surface browns. Raw zucchini added to the eggs would weep as it cooked and leave the omelet wet. Then the eggs cook over medium-low heat in foaming butter, stirred for the first half minute so small, soft curds form, and left alone to set. Gentle heat keeps them tender and pale yellow from edge to center.
Three eggs, feta, butter, and olive oil make a breakfast that carries you well toward lunch, and it all happens in one skillet in about 25 minutes.
Quick overview: This Zucchini, Feta, and Dill Omelet takes 10 min of hands-on time and about 25 min in all and makes 2 servings, each 1 omelet with greens. You'll need a skillet.
Ingredients
- 6 large eggs
- 1 medium zucchini (about 9 oz), sliced into 1/8-inch coins
- 1 1/2 tbsp olive oil, divided
- 1/2 tsp fine sea salt, divided
- freshly ground black pepper
- 1 scallion, thinly sliced
- 1 tbsp butter, divided
- 2 oz feta, crumbled
- 2 tbsp chopped fresh dill, plus a few sprigs to finish
- 2 handfuls baby arugula
- 2 tsp fresh lemon juice
Instructions
- Brown the zucchini: Heat 1 tablespoon of the olive oil in a 10-inch nonstick or well-seasoned skillet over medium-high heat until it shimmers. Add the zucchini in a single layer with a pinch of the salt and leave it alone for 2 to 3 minutes, until the undersides are golden, then turn the coins and cook 2 minutes more. Stir in the scallion for the last 30 seconds and tip everything onto a plate. A hot pan and a single layer drive the water off quickly, so the zucchini browns and stays firm.
- Beat the eggs: Crack 3 eggs into each of two bowls, add a pinch of salt and a grind of pepper to each, and beat with a fork for about 30 seconds, until the whites and yolks are completely blended. Evenly beaten eggs set evenly, with no streaks of white.
- Start the first omelet: Wipe out the skillet, set it over medium-low heat, and melt half the butter until it foams. Pour in one bowl of eggs and stir constantly with a silicone spatula for 20 to 30 seconds, shaking the skillet, until small soft curds form across the bottom. Then stop stirring, smooth the top, and let it cook undisturbed for about 1 minute, until the bottom is set and the top still looks slightly glossy. Stirring early makes the curds small and creamy, and resting afterward lets them knit into one sheet you can fold.
- Fill and fold: Scatter half the zucchini, half the feta, and half the chopped dill over one side of the omelet. Cover the skillet for 30 to 45 seconds, so the trapped steam sets the top and warms the feta, until no liquid egg remains. Fold the empty side over the filling and slide the omelet onto a plate.
- Make the second omelet: Repeat with the remaining butter, eggs, zucchini, feta, and chopped dill. The first omelet stays warm on its plate for the 3 minutes this takes.
- Dress the greens and serve: Toss the arugula with the remaining 1 1/2 teaspoons of olive oil, the lemon juice, and a pinch of salt. Pile it beside the omelets and finish with the dill sprigs and more black pepper.
Storage and leftovers
An omelet is at its best the moment it leaves the pan. A leftover omelet keeps covered in the refrigerator for up to 3 days and is good cold, or rewarmed gently in a covered skillet over low heat.
The browned zucchini can be cooked a day ahead and refrigerated. Warm it in the skillet for a minute before the eggs go in.
Variations
- Mint and feta: Use chopped fresh mint in place of half the dill for a cooler, brighter omelet.
- Summer squash: Use yellow squash, or a mix of yellow squash and zucchini, browned the same way.
- With tomatoes: Blister a handful of halved cherry tomatoes in the skillet after the zucchini and fold them in with the feta.
- Goat cheese: Crumble soft goat cheese over the filling in place of the feta for a tangier, creamier omelet.
Notes and tips
- Slice the zucchini thin: Coins about 1/8 inch thick brown through in a few minutes and fold neatly into the omelet.
- Salt lightly: Feta is salty, so the eggs need only a pinch. Taste a crumb of your feta before seasoning.
- Use the right pan: A 10-inch nonstick or well-seasoned skillet is the right size for 3 eggs, so the omelet is thick enough to fold and thin enough to set quickly.
- Set up first: Have the zucchini, feta, and dill within reach before the eggs go in. The omelet cooks in about 2 minutes.
Nutrition and mindful eating
- Eggs bring complete protein along with choline and vitamin B12, and three of them make a breakfast with real staying power.
- Zucchini is mostly water with a little fiber, and browning it concentrates its gentle, nutty sweetness.
- Butter, olive oil, and feta are the real fats here. Fat with protein slows how quickly breakfast leaves your stomach, which keeps your energy even through the morning.
- Arugula and lemon add a peppery, bright green that balances the rich eggs.
- As you eat, notice the soft eggs against the salty feta and fresh dill, and check in at lunchtime: this omelet should carry you at least 3 to 4 hours with steady energy and no mid-morning pull toward something sweet.
Frequently asked questions
Have a question about this Zucchini, Feta, and Dill Omelet? Start here, with the questions people ask most.
Can I make one large omelet?
Yes. Cook all 6 eggs in a 12-inch skillet the same way, giving it an extra minute to set, then fill half, fold, and cut it in two to serve.
Why did my omelet turn out watery?
The zucchini is usually the cause. Crowded or underbrowned zucchini keeps releasing water into the eggs. Brown it hot, in one layer, and let it sit on the plate for a minute before it goes back in.
Can I use a different cheese?
Yes. Goat cheese, a sharp cheddar, or grated parmesan all work. Parmesan and feta are the saltiest, so go easy on the salt in the eggs.
How do I make it for more people?
Brown all the zucchini at once in a large skillet, then make the omelets one after another. Each takes about 3 minutes, and they hold well on warm plates.
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