Herb Salt Greek Vegetarian Gluten-Free Brunch

Cretan Baked Egg and Zucchini Cake — Sfougato

Eggs baked with courgette, fresh mint, and mizithra cheese into a thick golden round, a Cretan brunch classic.

Not rated yet

Greek

Serves 2 servings · 2 adults, 0 over 10, 0 under 10

10 minsPrep

20 minsCook

30 minsTotal

EasyLevel

🍵Greek Mountain Tea, Sideritis 🥤Brut Crémant d'Alsace, Alsace

Nutrition per Serving

520 Calories

18g Protein

28g Fat

48g Carbs

3g Sugar

3g Fiber

680mg Sodium

185mg Chol

Ingredients

For 2 servings

Instructions

Prep

Squeeze grated courgette firmly in a clean cloth to remove excess moisture. Beat 6 large eggs in a bowl, then stir in courgette, 100g crumbled mizithra cheese, mint, dill, spring onion, salt, and black pepper until combined.

Saute

Heat 1/4 cup olive oil in a medium ovenproof pan over medium heat. Pour egg mixture in and cook undisturbed 5–6 minutes until edges are set and base is golden brown.

Grill

Transfer pan to oven grill on medium heat and cook 5–6 minutes until the top is set and lightly golden. The sfougato should be firm throughout with a golden crust.

Plate

Slide the sfougato onto a cutting board, cut into 2 portions, and serve immediately with crusty bread alongside for scooping.

Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.