Greek cuisine · Breakfast & Eggs

Sfougato

A thick omelet of grated zucchini, onion, mint, and feta, set slowly in the pan.

Ingredients · for 4 servings

• 6 eggs
• 500 g zucchini
• 1 onion
• 150 g feta
• 1/2 bunch mint
• 2 tbsp flour
• 4 tbsp olive oil
• Salt, pepper

Instructions

1. Wash the zucchini, grate it coarsely, salt it generously, and let it sit in a sieve for 10 min.; then squeeze it out very well with your hands – the drier it is, the better the mixture binds.
2. Finely dice the onion and sauté it in 2 tbsp olive oil over medium heat for 4–5 min. until translucent, then let it cool.
3. Whisk the eggs, then stir in the flour, finely chopped mint, crumbled feta, zucchini, and onions, seasoning only with pepper – the feta already provides enough salt.
4. Heat the remaining olive oil in a 24 cm pan, pour in the mixture, and let it set covered over low heat for 12–15 min., until only the surface still looks moist.
5. Flip the omelet with the help of a flat plate and cook uncovered for another 4–5 min., until the second side is also golden brown.
6. Cut into wedges and serve warm – on Rhodes, sfougato is just as happily packed cold into a lunchbox.