Yields: 10 mini omelets or 1 big omelet cut into eight servings

- 2 big zucchinis (Or 4-5 medium size) grated
- 4-5 green onions
- 1 cup chopped parsley
- ½ cup chopped mint leaves
- 6 eggs
- 2 tbsp. cornstarch
- 1 tsp baking powder
- 1 tsp salt
- Freshly ground black pepper
- 3 tbsp olive oil


  1. Chop the green onions and put them in a frying pan with 2 tbsp of olive oil on medium heat.
  2. Add to them ¼ tsp of salt and mix until the onions are soft and translucent.
  3. Add the grated zucchinis and mix well.
  4. Add another ¼ tsp of salt and some black pepper.
  5. Keep stirring until the grated zucchinis are tender and almost dry. Put them aside to cool.
  6. Break the eggs in a bowl and beat with a whisk with the remaining ½ tsp salt and black pepper.
  7. Add the corn flour and baking powder to the egg mix and stir well.
  8. Add the zucchini and the parsley and mint. Stir with a wooden spoon.
  9. Use a clean frying pan to cook the omelets.
  10. You can cook all the quantity in one big omelet and slice afterwards, or you can cook individual omelets. 
  11. Put a drizzle of the remaining oil and cook the omelet in batches (as seen in the photo).
  12. You can also bake the omelet in a hot oven for 20 minutes or until it is well done.
  13. Serve with green salad or pickles.