Method

1. Peel the tomatoes and cut them into quarters. Remove the juices and seeds, keeping the tomato petals. Roast in a preheated oven at 190°C for 20’.

    

   Heat the olive oil in a frying pan and add the zucchini. Spread them evenly across the pan and gently turn them to coat with oil and begin cooking. Shake the pan occasionally, then add the onion, salt and pepper. Continue cooking until the zucchini soften slightly and the onion becomes glossy.

    

   Beat the eggs in a bowl and pour them into the pan. Add the roasted tomatoes and gently tilt the pan to distribute the egg mixture evenly.

    

   Crumble the feta by hand and scatter it over the omelet. Reduce the heat and add the fresh mint leaves, without the stems.

    

   Cook until the eggs are set, without turning the omelet over. Finish with a little fleur de sel and freshly ground pepper. Serve immediately.

2. TIPS

   Choose small, tender, fresh zucchini for the best flavor and aroma.

   Roast the tomatoes to remove excess moisture and concentrate their flavor, giving them the character of semi-dried tomatoes.

   Since the omelet is not flipped, cover the pan with a lid for 2’ after adding all the ingredients. This helps it cook evenly using the steam.