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