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.
Cooks In10' preparation | 15' cooking
6 zucchini, medium-sized and tender
¼ cup extra-virgin olive oil
½ cup grated kefalotiri (substitute with Pecorino) or crumbled feta cheese
Freshly ground pepper
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.