Step 1

Place a non stick 10-11-inch skillet over medium heat and cook the scallions in the olive oil for 2-3 minutes or until soft.

Step 3

Add the zucchini rounds and season them lightly with salt and pepper. Cook until softened.

Step 5

Add the tomatoes and cook 2-3 minutes.

Step 7

Whisk the eggs together in a bowl with feta, mint/parsley, and season with salt and pepper.

Step 9

Add the eggs to the pan. Swirl the pan around and give everything a light mixing.

Step 11

Cover the pan with a lid and cook over medium heat for about 10 minutes or until the eggs set.

Step 13

Remove the pan from the heat and set aside for 5 minutes. This will help the omelette release easily from the pan.

Step 15

Carefully transfer the omelette to a serving platter, cut it into wedges and serve.

Step 17

Kali Orexi!