Baked Greek omelette with zucchini (Sfougato)
Baked Greek omelette with zucchini (Sfougato) is a fluffy, airy greek omelette. Ready in 40minutes with only 10mins hands on time.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.vickisgreekrecipes.com.
Cooking tools:
- Grater
- Colander
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Baking dish
- Measuring spoon
Ingredients
- 300g zucchini (courgettes) ( 1 zucchini)
- 4 eggs
- 4 spring or fresh onions
- 1 brown onion (medium)
- 70gr Graviera or any hard cheese
- 50gr self-raising flour
- 5 sprigs fresh dill
- 5 sprigs parsley
- 6 fresh mint leaves
- 1 1/2 teaspoon salt
- 1 teaspoon fresh ground pepper (black pepper)
- 1 1/2 tablespoons virgin Olive oil
- 4 tablespoons single cream (optional)
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