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Froutalia – traditional Greek omelet

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200 g g Courgettes Courgette
(cut into thin slices)
200 g g Aubergines Aubergine
(cut into thin half-rings)
300 g g Mushrooms Mushrooms
150 ml ml Olive oil Olive oil
500 g g Traditional sausages Traditional sausage
(cut into small slices)
200 g g Onions Onion
(cut into half rings)
1 TBS TBS Oregano Oregano
1 TS TS Salt Salt
0,5 TS TS Pepper Pepper
5 g g Rocket salad Rocket salad
(for garnish)

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10 Eggs Egg
100 ml ml Milk Milk
1 TS TS Salt Salt
0,5 TS TS Pepper Pepper
0,5 TS TS Pepper Pepper

Froutalia – traditional Greek omelet

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40 min


  1. Heat the olive oil in a pan and sauté the onion until it gets golden.
  2. Add the eggplant and the zucchini, stir well and cook for about 2 minutes.
  3. Lower the temperature, add the chopped mushrooms and cook for another 4 minutes.
  4. Then increase the temperature again, add the sausage and cook for additional 2 minutes.
  5. Pour the tomato in the pan, add salt, pepper and oregano and cook for 3 minutes over medium heat.
  6. Then place the food in a cooking tray and leave to cool.
  7. For the egg-mix, whisk all the ingredients together in a bowl and pour into the tray with the sausages and vegetables that have already cooled down.
  8. Preheat the oven at 180°C (at the upper and lower temperature setting).
  9. Place the pan on the bottom of the oven and bake for 15 minutes.
  10. Place the pan on the upper side of the oven and bake for another 10 minutes.
  11. Remove the pan from the oven and serve on a plate, decorate with some rocket.