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.