Sfougàto - zucchinis and kefalotyri cheese frittata.

Aug 5, 2012

zucchini frittata 1

 Zucchinis are widely available in summer and since they are quite popular for their light fresh flavor, many dishes are based on them.
    At this time of the year we usually have more time for cooking but we prefer spending time eating instead, so easy and fast recipes like omelets are always popular.
    This frittata with zucchinis, which on Aegean islands is called sfougàto (spongy), is easy to make and quite filling.

zucchini frittata

Serves 4 (for a 27cm round baking pan)

5  eggs
500gr thinly sliced zucchinis( about 3mm)
150gr grated kefalotyri cheese
1 cup vegetable or olive oil (225gr)
3 Tbsp olive oil for the baking pan
salt and pepper to taste
some chopped parsley or mint for flavor (optional)

     Put a cup of olive oil In a frying pan over medium heat and when hot enough fry the zucchini (in batches if needed) until lightly browned, or to taste.
Remove the pan from the heat and carefully transfer the fried zucchinis onto kitchen paper to drain well.
In a bowl beat the eggs, add the kefalotyri, parsley and  the fried  zucchinis and season with salt and pepper.
     Pour the batter in an oiled baking pan and bake in preheated oven at 180 C for 30 min or until golden brown. Preferably serve at room temperature.  If, for some reason you can't wait to bake the omelet, then divide the batter in two batches and fry it as a pan omelet making sure to turn it over (with the help of a flat pot lid) in order to cook it well on both sides.

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