Greek Baked Squash Omelet Recipe (2024)

Excellent! Cut recipe in half for 2, using zucchini. Cooked perfectly in a 9" pie tin in just a little more than half the time. Used non-dairy yogurt (coconut milk, plain).

Very nice using zucchini, and drained goat yogurt is a good substitution for the cow yogurt, along with manchego instead of parmesan. Can't eat cow dairy but tolerates goat dairy very well. Dill and mint is lovely together in this egg entree.

I had no mint, so I just used dill. Delicious!

this is good vegan using tofu instead of eggs

What is considered to be “Winter Squash” ? Is it Butternut Squash or something else)

This is excellent!! Very moist and flavorful. I used dill, thyme and basil in lieu of dill and mint. I like the savory aspect of those herbs.

I prefer zucchini very lightly cooked so I grated and salted it and squeezed out the liquid after about 15 minutes, then stirred it in with the herbs (parsley, mint and dry dill, because that’s what I had.) It worked well. I’ll probably add both parsley and fresh dill next time. It only took 25 minutes, I’ll probably check after a shorter time.

Used 2 eggs and 3 egg whites and 1/4 cup cream cheese instead of yogurt. Also used spinach and mushrooms instead of zucchini at about half the amount the recipe calls for as that’s what I had as leftovers. Used a 6.5 inch cast iron pan and baked for 30 minutes at 350. Let it sit for 5 and flipped it onto a plate and sprinkled with Parmesan. Yummy!

The egg consistency and flavor of the zucchini is palatable, but the dill is overwhelming.

Made this, but substituted the dill and mint with dried oregano and marjoram because that's all I had. I squeezed lemon juice on top. I imagine it would taste better with fresh dill and mint, but it was still delicious. I used 3/4 pound of squash but also added 1 zucchini for more vegetables. I halved the amount of parmesan because I ran out, but I found that it was enough.

I made as written minus dill and substituted parsley. Also did everything in one skillet. Put squash mixture in oven to evenly heat. Then added egg mixture. I have a very well seasoned cast iron skillet so maybe that’s why it didn’t stick but it came out perfectly.

This is delicious! The flavors are reminiscent of spanakopita minus the phyllo. I made it with zucchini, but I will be experimenting with the addition of spinach and feta next time.

Making this in December with farm share leeks and winter squash. I’ve started cooking whole squashes in my instant pot. Used online blogs for directions for whole Uncut squash. Now I judge by the size. Had squash already prepared so I sautéed leeks and garlic in cast iron added squash for a quick heat and then used the already hot skillet for the whole dish without preheating in oven. Used dried mint and dill guesstimating the amounts. Definitely delicious using dried herbs and winter veggies.

So, when making it with cubed butternut squash, I think the recipe doesn't quite work as written. The leeks and garlic will be burnt long before you get the squash fully cooked. I put the lid on so that it would start steaming and cook faster, but even then, the leeks and garlic were turning black. I used the dill and added some freshly grated nutmeg instead of mint, but besides that, tried it all as written. I wasn't a huge fan of the texture/taste. Pity.

I thought this was delicious just as is. I wouldn't change a thing. I don't love mint in dishes, but the mint/dill mix was lovely. I might save a little yogurt to dollop on top. But really, this was fabulous.

I followed the recipe with no changes. Nice flavors that work together well. The dill and mint really do make whole dish taste great. And the yogurt made for a really fluffy dish. Now, knowing how well this worked, I am going to do some substitutions - using the eggs/yogurt/parmesan (Maybe I'll change out the cheese as well) and mix it up with the vegetables and maybe try some meat as well. I'll report back on the variations!

Having leeks and Sugar Pie variety pumpkin leftover from Thanksgiving produce to use up, this recipe was inspiration for a "what will we have for dinner?" easy to pull together meal. Subbed the pumpkin for winter squash and since no fresh dill on hand used Italian parsley. Otherwise per recipe. Tasty outcome. Equally good not and just barely warm.

Made this exactly as directed and used butternut squash. I would not recommend it! I think zucchini would’ve been a much more complementary flavor with the other herbs. I don’t think winter squash was a good pairing.

Made this exactly as described. It was easy and delicious, though cutting the squash into the tiny cubes took some time. We did that the day before, and the results were excellent.