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Loading...Sfougato is a rustic Greek skillet frittata built on grated zucchini, plenty of fresh herbs, and a generous pour of good olive oil. It is a classic spring and summer dish on Greek tables, traditionally cooked low and slow so the eggs set creamy and tender around melting pockets of feta. Serve warm or at room temperature with crusty bread and a simple tomato salad.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 270 kcalCalories
- 19 gFat
- 5 gSaturated Fat
- 8 gCarbs
- 2 gFiber
- 4 gSugar
- 14 gProtein
- 480 mgSodium
- 480 mgPotassium
- 165 mgCalcium
- 2 mgIron
- 22 mgVitamin C
- 380 mcgVitamin A
Ingredients
For the zucchini base
- 3 medium zucchini (about 1 lb / 450 g), trimmed
- 1 small yellow onion, finely diced
- 2 garlic cloves, minced
- 3 tbsp extra-virgin olive oil, divided
- 1/2 tsp kosher salt
For the egg mixture
- 6 large eggs
- 1/3 cup chopped fresh dill
- 1/4 cup chopped fresh mint
- 1/4 cup chopped flat-leaf parsley
- 2 scallions, thinly sliced
- 1/2 cup crumbled feta cheese (about 90 g)
- 1/4 tsp freshly ground black pepper
Directions
- Grate the zucchini on the large holes of a box grater, then place in a colander, sprinkle with the salt, and let drain for 10 minutes. Squeeze out as much moisture as possible with clean hands or a clean kitchen towel.
- Preheat the oven to 375°F (190°C). In a 10-inch oven-safe nonstick or cast-iron skillet, heat 2 tablespoons of the olive oil over medium heat. Add the onion and cook until soft and translucent, about 4 minutes, then stir in the garlic for 30 seconds.
- Add the squeezed zucchini to the skillet and cook, stirring occasionally, until most of its remaining liquid evaporates and the zucchini turns tender and lightly golden, about 6 to 7 minutes. Remove from the heat and let cool for a few minutes.
- In a large bowl, whisk the eggs with the dill, mint, parsley, scallions, pepper, and the remaining 1 tablespoon of olive oil until evenly combined.
- Stir the cooled zucchini mixture into the eggs, then gently fold in the crumbled feta, leaving a small handful of cheese to sprinkle on top.
- Wipe out the skillet, add a thin drizzle of olive oil if needed, and place over medium-low heat. Pour in the egg and zucchini mixture and spread it evenly with a spatula.
- Cook on the stovetop for 3 to 4 minutes without stirring, until the edges begin to set and pull away from the pan. Scatter the reserved feta over the top.
- Transfer the skillet to the preheated oven and bake for 10 to 12 minutes, until the eggs are just set in the center and lightly golden on top.
- Let the frittata rest in the pan for 5 minutes before slicing into wedges. Serve warm or at room temperature, drizzled with a little extra olive oil.
Cook’s Notes
- Salt and squeeze the zucchini thoroughly – this is the single most important step to avoid a watery frittata.
- For a more traditional finish, run the skillet under the broiler for the final 2 minutes instead of baking, until the top is deeply browned and puffed.
- Swap half the feta for grated kefalotyri or mizithra for a sharper, saltier backbone that is closer to village-style sfougato.
- The frittata keeps well covered in the refrigerator for up to 2 days and is excellent tucked into warm pita with a spoonful of Greek yogurt.
- Fresh herbs are non-negotiable here – dried dill or mint will not deliver the bright, almost grassy flavor that defines a true sfougato.
