Sfouggato me Marouli kai Kremidi/'Sponge' with Lettuce and Onions

Total Time
30mins
Prep 15 mins
Cook 15 mins

I haven't tried this it is for a request. The recipe for this 'Greek Quiche' comes from the Island of Mytinlini. It's a wonderful baked omelet with the flavors of the Aegean.

Ingredients Nutrition

Directions

  1. In a large pot, heat enough oil to cover the bottom.
  2. Add the lettuce and onions and stir-fry for 1 or 2 minutes.
  3. Add 1 cup of water and some salt and pepper and continue to cook until the water has evaporated.
  4. Remove from the heat and add the mint and dill weed.
  5. Toss it well together and set it aside to cool completely.
  6. Heat the oven to 450°F and generously butter a large baking dish.
  7. In a large bowl beat the eggs until frothy.
  8. Gently fold in the cooled lettuce mixture.
  9. Pour it into the buttered dish and bake until the center seems firm.
  10. Serve with fresh bread and greek salad.

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