Omelettes play a great role in the Greek diet. A source of quality protein, albumen, and of course cholesterol. In the olden days, when people tired themselves from physical exertion, they did not suffer from cholesterol. Unfortunately, today, this is the disease of the affluent. So the omelette was called kayanas in the Peloponnese, sfoungato in Crete and perhaps by other names elsewhere, but it was always an omelette. It was eaten in a thousand and one ways, plain or with potatoes or vegetables, even with greens or herbs. In Crete omelettes with courgettes or artichokes are very popular, depending on the season.

Half fill the frying pan with oil. When it’s hot, add the courgettes and fry until just golden brown. Remove and place on kitchen paper to absorb the excess oil. Pour out the used oil.

Pour a drop of fresh oil in the frying pan, put back the fried courgette rounds and pour in the beaten eggs seasoned with salt and pepper. Cook on one side and then deftly turn the omelette over to finish off on the other. When ready slide on to a plate and serve.