Sfougato – Greek Oven Omelette with Zucchini and Feta
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 5 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg zucchini
- 2 onions)
- 1 bunch dill
- 1 bunch parsley
- 0.5 ½ bunch mint
- 200 g feta cheese
- 6 egg (s)
- some olive oil
- some salt and pepper
- some chili powder
Print Recipe
Pin Recipe Instructions
- Grate the zucchini in fine sticks, dice the onions. Fry both in a pan with a little olive oil over medium heat until the water that has escaped from the zucchini has evaporated.
- In the meantime, preheat the oven to 180 ° C top and bottom heat and finely chop the herbs. Then take the pan off the heat, mix in the chopped herbs and add the crumbled feta. Season everything generously with salt and pepper and, if you like, with chilli flakes and then place in a flat casserole dish brushed with oil.
- Whisk the eggs well in a bowl and pour evenly over the zucchini mixture. Then cook the omelette for about 40 minutes in the lower third of the oven until golden brown.
- In addition I hand tzaziki.
- The recipe is also wonderful (still cold the next day) on a finger food buffet or as a meat side dish or (not only) for vegetarians as a main course; it is also suitable for low carb.
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