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Sfougato is a Greek omelette that brings together the simplicity of fresh ingredients with the comfort of traditional cooking. Unlike the typical fluffy omelette, Sfougato has a heartiness to it, enriched with seasonal vegetables, herbs, and cheese.
Often baked to a golden perfection, this dish is as much a feast for the senses as it is a nourishing meal. It’s an ode to Greece’s love of fresh, local ingredients and a testament to the Mediterranean way of cooking, where even humble dishes carry bold flavours.
What Is Sfougato?
Sfougato is a traditional Greek omelette, often described as a cross between an omelette and a frittata, with a texture that’s both airy and satisfying. Depending on the region, it’s made with eggs, zucchini, onions, and sometimes ground meat or potatoes.
What sets Sfougato apart from other egg dishes is its depth of flavour and texture, thanks to the inclusion of cheeses like feta, which melt into the eggs and vegetables, adding a rich, tangy note. Sfougato can be cooked on the stovetop or baked, developing a beautiful golden top and a slight crispness on the edges.
Often served as a main dish, Sfougato is enjoyed at any meal, though it shines especially at lunch or dinner, paired with a simple side salad or a slice of crusty bread.
The versatility of Sfougato allows it to adapt to various tastes and ingredients, but it always maintains its Greek identity, rustic, flavourful, and deeply satisfying.
Ingredients and Taste
The ingredients for Sfougato are familiar yet carefully balanced to highlight each flavor. Eggs form the base, providing structure and richness.
Zucchini is often added, lending a gentle sweetness that pairs well with the salty, tangy feta cheese. Onions are sautéed until soft, adding a subtle depth, while fresh herbs like dill, parsley, or mint bring brightness and freshness.
The taste of Sfougato is a blend of savoury, creamy, and slightly tangy flavours, thanks to the feta cheese, which melts into the eggs and binds everything together.
The texture is light but substantial, with each bite delivering a mix of tender vegetables, soft eggs, and a hint of herbaceous freshness. When baked, Sfougato gains a satisfying crust on top that complements the soft, custardy interior, making it a dish that’s both comforting and indulgent.
A Taste of History
Sfougato has deep roots in Greek culinary tradition, particularly in the rural areas of the islands and mainland where locals have long relied on seasonal ingredients.
This dish likely evolved as a way to make use of fresh eggs and garden vegetables, transforming simple ingredients into a meal that feels hearty and complete.
The word “Sfougato” itself hints at its origins, derived from the Greek word for “sponge,” which refers to the dish’s light and fluffy texture.
Historically, Sfougato was a favourite during the summer months when zucchini and fresh herbs are abundant, and families could gather around a meal that required little more than what was in the garden.
The addition of feta or other cheeses reflects the pastoral culture of Greece, where cheese making is an ancient art and each region takes pride in its own local varieties.
Sfougato (Greek Omelette) Recipe
Serves: 4 people
Ingredients:
- 6 large eggs
- 1 medium zucchini, grated and excess moisture squeezed out
- 1 medium onion, finely chopped
- 100g (3.5 oz) feta cheese, crumbled
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh mint, finely chopped
- 1/4 tsp dried oregano
- Salt and freshly ground black pepper to taste
- 2 tbsp olive oil, for sautéing
- 1 tbsp butter, for additional flavour (optional)
Directions
To begin, preheat your oven to 350°F (175°C). Take a large bowl and crack in the eggs. Whisk thoroughly until the yolks and whites are fully combined, resulting in a fluffy and consistent base.
Add the grated zucchini to the eggs, ensuring that it’s well drained to avoid excess moisture in the omelette. Then, add the crumbled feta cheese, parsley, mint, and dried oregano. Season lightly with salt and pepper (be cautious with salt, as the feta is salty). Mix until evenly combined.
In an oven safe skillet, heat the olive oil over medium heat. If you prefer a richer flavour, add 1 tablespoon of butter as well. When the oil is shimmering, add the chopped onion and sauté for 4-5 minutes until soft and translucent, but not browned.
Pour the egg and zucchini mixture into the skillet, spreading it evenly. Let it cook undisturbed for 2-3 minutes on medium heat, allowing the edges to set slightly. This step helps create a stable base for the omelette.
Once the edges begin to set, use a spatula to gently lift them, letting any uncooked egg flow underneath. This technique ensures even cooking without stirring, preserving the omelette’s structure.
Transfer the skillet to the preheated oven. Bake for 12-15 minutes or until the centre of the Sfougato is firm and the top is lightly golden. Avoid overcooking, as this can make the omelette dry.
Remove the skillet from the oven and let the Sfougato rest for a few minutes. This helps it set further and makes it easier to slice. Be careful, as the skillet handle will be hot.
Slice the Sfougato into wedges and serve warm. Garnish with additional fresh herbs, if desired, and pair with crusty bread or a simple green salad. For an extra Greek touch, drizzle with a bit of olive oil and enjoy with black olives on the side.
