Sfougato is a traditional, Greek style, egg-based dish, that can be compared to a frittata, an open-faced omelet or even a soufflé. The name of this dish is believed to derive from the Greek word sfougari, meaning sponge, likely a reference to the resemblance of the cooked dish to a sponge.
There are many versions of this dish across Greece. The version we are sharing with you has lean ground beef and fresh zucchini as the two main ingredients. We enhanced these ingredients with fresh onions, garlic, parsley and dried Greek oregano (from Crete, I might add). This dish is so versatile that it can be served for breakfast, as a main meal, or as an appetizer paired with some ouzo.
Serve this dish with our Greek Tomato Sauce Recipe.
Kali Orexi!
HOW TO MAKE SFOUGATO – BEEF AND ZUCCHINI FRITTATA
- Measure and prepare all ingredients for Sfougato – Beef and Zucchini Frittata.
- Heat 2 tbsp. of extra virgin olive oil in a deep skillet over medium heat. Add chopped onion and minced garlic and cook until softened.
- Add ground beef to onion and garlic mixture and break into small pieces and cook until it is completely browned. Use a colander to strain off the excess fat from the beef mixture and return beef mixture to the skillet.
- To the meat mixture, add the zucchini, chopped fresh parsley dried Greek oregano, some sea salt and fresh ground pepper to taste.
- Combine all ingredients well, cover and simmer for 15-20 minutes or until the zucchini has cooked at least half way through.
- Beat the eggs until they are frothy. Add the milk to the beaten eggs. Add the cooked beef and zucchini mixture to the egg mixture. Combine well. Transfer the mixture into a greased 9×9 baking dish.
- Bake in a 375 degree F oven for 20-25 minutes or until the eggs are set and the edges begin to brown. Serve warm or at room temperature.
CAN I MAKE THIS DISH WITH MEAT OTHER THAN BEEF?
Another popular way to make this dish is with ground lamb. If you use ground lamb, we recommend also substituting the parsley with mint or rosemary which go nicely with lamb.
CAN I MAKE THIS DISH MEATLESS?
There are many variations of this dish across Greece. You most certainly can make this dish meatless. Increase the amount of vegetables to substitute for the ground beef. For example switch out the ground beef for some fresh sliced mushrooms and add a small amount (6 ounces or less) of feta cheese.
Sfougato – Beef and Zucchini Frittata
Sfougato – Beef and Zucchini Frittata
Ingredients
- 2 tbsp extra virgin olive oil
- 1 medium onion finely chopped
- 2 cloves fresh garlic finely chopped
- 1 pound lean ground beef
- 1 pound zucchini sliced and quartered
- 1 tbsp dried Greek Oregano
- 2 tbsp fresh parsley finely chopped
- sea salt and fresh ground pepper to taste
- 6 eggs large
- 1/2 cup whole milk
Instructions
- Measure and prepare all ingredients for Sfougato – Beef and Zucchini Frittata.
- Heat 2 tbsp. of extra virgin olive oil in a deep skillet over medium heat. Add chopped onion and minced garlic and cook until softened.
- Add ground beef to onion and garlic mixture and break into small pieces and cook until it is completely browned. Use a colander to strain off the excess fat from the beef mixture and return beef mixture to the skillet.
- To the meat mixture, add the zucchini, chopped fresh parsley dried Greek oregano, some sea salt and fresh ground pepper to taste.
- Combine all ingredients well, cover and simmer for 15-20 minutes or until the zucchini has cooked at least half way through.
- Beat the eggs until they are frothy. Add the milk to the beaten eggs. Add the cooked beef and zucchini mixture to the egg mixture. Combine well. Transfer the mixture into a greased 9×9 baking dish.
- Bake in a 375 degree F oven for 20-25 minutes or until the eggs are set and the edges begin to brown. Serve warm or at room temperature.
This was absolutely delicious. I made the ground lamb version with dried rosemary and my family devoured it. I’ll try it with beef next.
Thank you so much JoAnna!