Zucchini Omelet (Avga me Kolokithakia)

Directions

1. 1
   Toss the zucchini with the salt in a colander set over a bowl and let drain for 30 minutes.
2. 2
   Squeeze the excess water from the zucchini and pat dry with paper towels.
3. 3
   In a medium bowl, whisk together the eggs, feta and dill.
4. 4
   Season with black pepper.
5. 5
   Heat the olive oil in a large nonstick skillet over moderately high heat.
6. 6
   Add the zucchini and cook, stirring occasionally until crisp-tender and browned in spots, 6 to 8 minutes.
7. 7
   Pour the egg mixture over the zucchini, tilting the pan so the eggs flow under and through the zucchini slices.
8. 8
   Cook until the eggs begin to set, then reduce the heat to moderately low, cover and cook until the eggs are fully set, about 10 minutes.
9. 9
   Remove from the heat and carefully invert the omelet onto a serving platter.
10. 10
    Serve warm or at room temperature.