Zucchini and potato omelet

Hello darlings! One of the savory dishes I have mostly associated with summer and pleasure is a zucchini and potato omelet (called sfugato in Greek) my dear grand-aunt used to make me in Crete. She only used olive oil for the frying pan and the taste was out of this world. I learned how to make it myself when I was a teen but during the last years I have forgone anything fried. That’s why I decided to remake this favorite recipe of mine in the oven so I can enjoy it without being worried it’s unhealthy.

My husband doesn’t eat omelet (I swear I didn’t know that before I married him, lol) but if you ask my daughter at any time during the day (or even the night, though we don’t question her while she sleeps, lol) what she wants to eat, her answer will be EGG. Even if she’s already had her daily hard boiled egg a few hours ago, her answer will still be the same. The kid’s got taste!

So you see I needed to make this omelet for the sake of my kid (enter laughs from the audience!).

Apart from it being healthier than its fried version I find it is also easier to make. In the fried version you had to fry the zucchini and the potatoes first and then add the beaten eggs and do other fun things like flip the omelet over without burning yourself and making a mess.

In this version you just have to add the ingredients in the baking pan and put it in the oven. No flipping, no pain!

Ingredients (makes 2 servings)

4 eggs (go for organic ones)

50ml of goat milk

2 zucchinis

1 large potato

Bread or rusk crumbs

A drizzle of olive oil

Graviera or gruyere cheese

A pinch of oregano and pepper

Salt (optional)

Procedure

Clean and cut the zucchinis and the potato into sticks. Drizzle them with olive oil and put them in a shallow baking sheet. Grill them in the oven for about 10 minutes or till they are a bit soft.

In the meanwhile drizzle your baking pan with a little bit of olive oil and add the rusk crumbs.

Place the 4 eggs into a bowl and beat them with egg beater. Add the milk and then the oregano and pepper (and the salt if you want to). Beat them to become fluffy.

Add the zucchini and potato sticks in the bottom of the pan and then add the beaten eggs.

Finish off with flakes of cheese.

Bake at 180oC for 40 minutes or until golden.

Let it cool a bit before you cut and serve.

Enjoy your guilt free and healthy omelet!

Me and my daughter can devour this dish in minutes - which is not really healthy since we need to chew good and slow. You can add other veggies too. I’ve tried it with fresh onion and broccoli and it was divine! Make your own combination and customize your omelet to your liking!