Courgette frittata

Courgette frittata

The Islands of Greece
2 as a light meal or 4 as part of a meze
Steven Joyce

Courgette (zucchini), dill (dillweed) and mint elevate a simple omelette or frittata, known as sfougato, into something much more special, studded with little nuggets of melted cheese.

If you don’t have a small ovenproof frying pan, tip the mixture from the frying pan into a small 500 ml oven dish, and cook it in that.


Quantity Ingredient
1 tablespoon olive oil
1/2 small onion, finely chopped
freshly ground black pepper
1 courgette, coarsely grated
4 eggs
1-2 tablespoons single cream or milk, (optional)
1 spring onion, finely chopped
1 tablespoon finely chopped dill
1 teaspoon finely chopped mint leaves
25g feta, or mild goats’ or sheeps’ cheese


  1. Preheat the oven to 180ºC.
  2. Put the oil in a small ovenproof frying pan, if you have one, and warm over a medium-low heat. Add the onion and a pinch of salt and cook for 2 minutes. Next, add the courgette and cook for about 10 minutes, until the courgette has softened and most of the liquid has evaporated away. Don’t allow to brown. Remove from the heat.
  3. Whisk together the eggs and cream or milk. Add the spring onion and herbs and season generously with salt and pepper.
  4. Pour the egg mixture over the courgettes and stir gently to combine. Crumble the cheese over the top. Place the pan on the middle shelf of the oven. Cook for 20–25 minutes, until risen slightly from the pan and lightly golden on top.
  5. Remove from the oven and leave to cool a little in the pan. Serve warm or at room temperature.
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