Sfouggato me Marouli kai Kremidi-‘Sponge’ with Lettuce and Onions

May 08, 2023May 8, 20230 0

Sfouggato me Marouli kai Kremidi-'Sponge' Recipe

Sfouggato me Marouli kai Kremidi-‘Sponge’ with Lettuce and Onions

by The Chefin Breakfast/Brunch

Prep

10 min

Cook

20 min

Ready In

30 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

154

Sugar

Fat

10g

Sfouggato me Marouli kai Kremidi-'Sponge' is a traditional Greek dish that makes for a delicious and healthy breakfast option. The dish gets its name from the Greek word 'Sfouggato', which means 'spongy'. The combination of lettuce, dill, and spring onions provides a fresh taste that is perfect for a summer breakfast. This dish is also a great source of vitamins and protein, making it a healthy way to start your day. Whether you are looking for a quick and easy breakfast option or something to serve to guests, Sfouggato me Marouli kai Kremidi-'Sponge' is a tasty and nutritious recipe to try.

Instructions

1.	Preheat the oven to 375°F (190°C).
2.	In a large bowl, combine the chopped lettuce, dill weed, and spring onions. Season with salt and pepper and mix well.
3.	In a separate bowl, beat the eggs until light and frothy. Add the dried mint and stir well.
4.	Pour the egg mixture over the lettuce mixture and stir well to combine.
5.	Heat some olive oil in an oven-safe skillet over medium-high heat. Pour the egg mixture into the skillet and cook for 5-7 minutes, or until the edges are set.
6.	Transfer the skillet to the oven and bake for an additional 10-12 minutes, or until the top is golden brown and the mixture is cooked through.
7.	Remove from the oven and let cool for a few minutes before slicing and serving.

PROS

This dish is a flavorful and healthy breakfast option that is simple to make.

The combination of lettuce, dill, and spring onions provides a fresh taste that is perfect for a summer breakfast.

CONS

Some people may not enjoy the texture of the eggs with the lettuce mixture, as it can be a bit spongy.

Additionally, this dish may not be filling enough for those with larger appetites or those who are looking for a protein-rich breakfast option.

HEALTH & BENEFITS

This dish is a great source of vitamins A and K, as well as folate.
It is also low in calories and high in protein, making it a healthy breakfast option.
The lettuce and spring onions in this dish have been shown to have anti-inflammatory properties, and the dill may help to lower blood sugar levels.

	2 heads romaine lettuce , finely chopped
	1 cup chopped fresh dill weed
	10 spring onions , finely chopped
	salt and pepper
	12 eggs
	olive oil
	2 tablespoons dried mint