Sfougato – Greek oven omelette with zucchini and feta

Ingredients for 4 servings:

• 1 kg zucchini
• 2 onions
• 1 bunch of dill
• 1 bunch of parsley
• ½ bunch mint
• 200 g feta cheese
• 6 eggs
• some olive oil
• some salt and pepper
• some chili powder

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

vegetarian

Grate the zucchini into fine sticks and dice the onions. Fry both in a pan with a little olive oil over medium heat until the water escaping from the zucchini has evaporated. In the meantime, preheat the oven to 180°C (top and bottom heat) and finely chop the herbs. Remove the pan from the heat, mix in the chopped herbs, and add the crumbled feta. Season everything generously with salt and pepper and chili flakes to taste, then transfer to a shallow, oiled baking dish. Whisk the eggs well in a bowl and pour evenly over the zucchini mixture. Cook the omelet in the lower third of the oven for about 40 minutes until golden brown. I serve it with tzatziki. This recipe is also wonderful (still cold the next day) on a finger food buffet or as a meat side dish, or even (not only) for vegetarians as a main course; it’s also suitable for low-carb meals.