Ingredients:

  • 2 Tbsp Extra Virgin Olive Oil
  • 2 medium Zucchini (Courgette), coarsely grated or finely diced
  • 2 cloves Garlic, freshly minced
  • 1/2 tsp Dried Oregano
  • 1/4 tsp Red Pepper Flakes (Chili Flakes)
  • 1/4 tsp Kosher Salt
  • 1/2 tsp Black Pepper, freshly ground
  • 4 oz Feta Cheese, crumbled (reserve 1 Tbsp for garnish)
  • 4 Large Eggs, lightly whisked
  • 2 Tbsp Fresh Dill or Parsley, finely chopped

Instructions:

  1. If using grated zucchini, place it in a clean tea towel and squeeze firmly to remove excess moisture. This prevents a watery final dish. Heat the olive oil in a non-stick skillet over medium heat. Add the zucchini and a small pinch of salt. Sauté for 5–7 minutes, stirring occasionally, until deeply softened and lightly caramelised.
  2. Push the zucchini to one side of the pan. Add the minced garlic, oregano, and chili flakes to the empty space and cook for about 30 seconds until fragrant. Stir the garlic mixture fully into the zucchini.
  3. Crumble 3 oz (most) of the feta cheese directly into the pan mixture, reserving about 1 tablespoon for the final garnish. Stir the feta gently until it starts to soften and melt slightly into the zucchini mixture (about 1 minute). Taste the base mixture and adjust black pepper if needed.
  4. Reduce the heat to low-medium. Pour the lightly whisked eggs evenly over the zucchini and feta base. Let the eggs set for 30–60 seconds without stirring until the edges begin to firm up. Using a rubber spatula, gently pull the cooked egg from the edges towards the centre, creating soft curds.
  5. Continue this gentle folding until the eggs are mostly set but still slightly moist and glossy. Do not overcook. Remove the skillet from the heat immediately. Scatter the reserved feta crumbles and the freshly chopped dill or parsley over the top and serve warm.