”SFOUGGATO”- OVEN ZUCCHINI OMELET

I have grown up with this recipe! As “exotic” as it sounds, to me it was an everyday dish, all the summers of my childhood.

The ”sfouggato” is something between a pie and baked omelet and its base is green zucchini, herbs and eggs! This recipe reminds a lot of the Spanish tortilla.

Reas also:

Ingredients

  • 5 green zucchini
  • 8 eggs
  • 200 gr ladotyri Mytilene, grated
  • 200 gr feta cheese, grated
  • 80 gr flour, sifted
  • 2 spring onions, thinly sliced
  • 1 large onion, cut into small cubes
  • 4 tablespoons chopped herbs (cervil, parsley, dill, mint)
  • Olive oil for the pan
  • Salt & pepper

Instructions

  • Grate zucchini from coarse grater and add salt.
  • Put them in a strainer and let them drain out their liquids.
  • In a bowl beat the eggs, add the grated cheese, onions (dry and fresh), herbs, flour, salt and pepper.
  • Add the grated zucchini and mix.
  • Transfer to a baking sheet is covered with olive oil.
  • Bake in a well preheated oven at 180 °C for 40 minutes.
  • Serve hot or cold.

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