Omelette with zucchini

With Cheese, EVO Oil & Vegetables

Nut Freev

[SFOUGATO]

Sfougato is a special type of omelet and there are many variations of it found throughout Greece. It may contain only vegetables or a combination of vegetables, cheeses and cured meats; an easy, fast and economical dish that can be enjoyed throughout the day. This is the most popular recipe on my island of Paros.

Serves4 servings

Cooks In10' preparation | 15' cooking

DifficultyEasy Peasy

Ingredients

6 zucchini, medium-sized and tender
¼ cup extra-virgin olive oil
6 eggs
½ cup grated kefalotiri (substitute with Pecorino) or crumbled feta cheese
Salt
Freshly ground pepper

Method

Rinse zucchini and cut into cubes.
Heat olive oil and sauté zucchini cubes until slightly soft – they should stay green and tender, and not turn brown or soft.
Beat eggs in a bowl, add the cheese, salt, and pepper, and pour over the zucchini.
Slowly cook the sfougato on one side for a few minutes, until the egg mixture solidifies.
Flip it over and cook on the other side.
Can be enjoyed cold as well.

Omelette with zucchini

Omelette with zucchini

Ingredients

Method

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