Zucchini omelet

Zucchini omelet

Sfougato me kolokithia
Title in Greek: 
Σφουγγάτο με κολοκύθια
Recipes Categories: 
Preparation Time: 
20 minutes

1 tablespoons olive oil
1 small onion, thinly sliced
1 zucchini (courgettes), diced 
4 tablespoons hot water
6 eggs
4 tablespoons milk
2 tablespoons finely chopped fresh mint
2 tablespoons grated kefalotiri or pecorino cheese

Cooking Time: 
10 minutes
Cooking Directions: 

- Sfougato is the Byzantine word for omelet, and the name refers to its sponge-like appearance. The word is still in use in various parts of Greece, and in some villages it is made in honor of Saint George.
- Heat the oil in a heavy skillet or frying pan. Add the onion and cook over low heat, stirring occasionally, for about 5 minutes, until softened and translucent. 
- Add the zucchini and cook for a few minutes more. Add the hot water, cover, and simmer for about 10 minutes, until the vegetables are tender. 
- Beat the eggs with the milk in a bowl and season with salt and pepper. Add the eggs and the mint to the pan and cook over medium heat for about 10 minutes, until the eggs are set. 
- Serve the sfougato immediately, sprinkled with the cheese. 

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