Middle Eastern Zucchini Baked Omelet (Eggah bi Kousa)

A baked omelet made Middle Eastern style with zucchini, onions and lots of fresh mint leaves. Comes together in 30 mins or less. The perfect breakfast or brunch, especially with a side of fattoush or tabouli salad! Be sure to scroll down for the step-by-step tutorial with photos.

If you are from Egypt, you’ll recognize this as eggah. In other parts of the Middle East, they call it Ej’jah with the emphasis on the “J.” And the Persians call it something altogether different, kookoo.

All these names refer to the same thing: baked egg pie or baked omelet. Basically, the Middle Eastern version of frittata.

Eggah is typically a dense baked omelet packed with herbs and vegetables. And today, we’re going to start with this simple combination: zucchini, onions, and lots of fresh mint. You can use other vegetables to your liking, of course. The end result–straight out the oven–is a fluffy baked omelet that soon cools to a denser form of frittata.

I like to serve this Middle Eastern baked omelet topped with feta cheese, with a side of lemon wedge and tomatoes. When I have time, I like to add a fresh salad like fattoush or tabouli. If you plan to do that, it’s best to first prepare the salad and leave it in the fridge while you work on the omelet.

For yet another layer of flavor, serve with salty-briney olive tapenade on the side for spooning over top.

Here is the recipe for today’s Zucchini Baked Omelet, be sure to scroll down for the step-by-step tutorial:

Middle Eastern Zucchini Baked Omelet

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4.9 from 14 reviews

• Author: The Mediterranean Dish
• Total Time: 30 minutes
• Yield: serves 6

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Description

A baked omelet made Middle Eastern style with zucchini, onions and lots of fresh mint leaves. Comes together in 30 mins or less. The perfect breakfast or brunch, especially with a side of fattoush or tabouli salad!

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Ingredients

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• 2 zucchini, thinly sliced into rounds
• Salt
• 2 tbsp olive oil, more if needed
• 1 small onion, thinly sliced
• 1/2 tsp garlic powder
• Whole bunch fresh mint, stems removed (about 30 mint leaves), torn
• 8 large eggs
• pinch red pepper flakes, to your taste
• 1/2 tsp baking powder
• 2 slices of bread (toast), crust removed and soaked in 1/3 cup milk
• Feta cheese for garnish (optional)
• Lemon juice to serve
• Sliced tomatoes to serve (optional)

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Instructions

1. Preheat the oven to 350 degrees F.
2. Sprinkle the zucchini slices with a little salt and set aside for 15 minutes. Pat the zucchini dry.
3. In a 10-inch cast iron skillet (or oven safe skillet), heat the olive oil on medium, then add the zucchini and onions. Raise the heat to medium-high and saute the vegetables for 5-7 minutes or until they are tender and golden in color. Add most of the torn mint leaves; set aside some for later. Turn the heat off and let cool.
4. In a medium mixing bowl, whisk the eggs, salt, crushed red pepper, and the baking powder. Squeeze the toast to drain any excess milk, then break it apart with your hands and add the bread pieces to the eggs. Whisk again briefly.
5. Now stir the zucchini and onions in the egg mixture. If needed, add a little more olive oil to the cast iron skillet. Transfer the egg mixture to the skillet.
6. Bake in the 350 F degrees heated oven for 15-20 minutes, or until the surface of the omelet looks done.
7. Top the zucchini baked omelet with feta cheese if you like. And garnish with the torn mint leaves you set aside earlier. Serve with lemon wedges on the side and sliced fresh vegetables like tomatoes. A great side dish to this zucchini baked omelet is fattoush salad.

Notes

• Recipe adapted from Mediterranean Cookbook.
• Recommended for this Recipe: Our Private Reserve Greek extra virgin olive oil (from organically grown and processed Koroneiki olives!)
• Visit our store to browse our spices, olive oils and bundles!

• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Breakfast
• Method: Baked
• Cuisine: Middle Eastern

Here is the step-by-step tutorial for today’s Middle Eastern Zucchini Baked Omelet:

Preheat the oven to 350 degrees F.
Sprinkle the zucchini slices with a little salt and set aside for 15 minutes. Pat the zucchini dry.
In a 10-inch cast iron skillet (or oven safe skillet), heat the olive oil on medium, then add the zucchini and onions. Raise the heat to medium-high and saute the vegetables for 5-7 minutes or until they are tender and golden in color. Add most of the torn mint leaves; set aside some for later. Turn the heat off and let cool.

In a medium mixing bowl, whisk the eggs, salt, crushed red pepper, and the baking powder. Squeeze the toast to drain any excess milk, then break it apart with your hands and add the bread pieces to the eggs. Whisk again briefly.

Now stir the zucchini and onions in the egg mixture. If needed, add a little more olive oil to the cast iron skillet. Transfer the egg mixture to the skillet.

Bake in the 350 F degrees heated oven for 15-20 minutes, or until the surface of the omelet looks done.
Top the zucchini baked omelet with feta cheese if you like. And garnish with the torn mint leaves you set aside earlier. Serve with lemon wedges on the side and sliced fresh vegetables like tomatoes.

More egg recipes: 

Mediterranean egg casserole 

Shakshuka (poached eggs on a bed of tomatoes and green peppers)

Mediterranean potato hash with asparagus and eggs 

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