Omeletta Agriohorta (wild Vegetable Omelette) |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 2 |
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THIS IS A RECIPE FROM CRETE,,,, I HAVE USED DANDELION, WATERCRESS AND SPINACH LEAVES ON IT ....LOVELY RICH OMELETTE AS A LIGHT MIDDAY MEAL Ingredients:
500 g wild greens (for example, young dandelion leaves, watercress, young spinach, daisies, young radish tops, nettle tips, sorrel or whatever you fancy ) |
salt |
4 eggs |
4 tbsp olive oil |
ground black pepper |
crumbled feta cheese |
Directions:
1. SORT THE GREENS, REMOVING ANY HARD RIBS AND STALKS
2. WASH AND DRAIN
3. BRING A LARGE PAN OF SALTED WATER TO THE BOIL AND BLANCH THE GREENS IN THE BOILING WATER FOR ABOUT 1 MINUTE
4. DRAIN THOROUGHLY
5. BREAK THE EGGS IN A BOWL
6. ADD 5 TBSP WATER AND A LITTLE SALT AND WHISK
7. HEAT THE OLIVE OIL IN A MEDIUM-SIZED FRYING PAN AND POUR IN THE BEATEN EGGS
8. SPREAD THE VEGETABLES ON TOP AND PRESS THEM FLAT
9. COOK THE OMELETTE OVER MEDIUM HEAT FOR 1-2 MINUTES UNTIL IT BEGINS TO SET
10. GENTLY TURN THE OMELETTE OVER AND COOK FOR A FURTHER 1-2 MINUTES
11. SPRINKLE PEPPER AND CRUMBLED FETA CHESSE OVER THE TOP
12. SERVE WITH BREAD, WHITE WINE: RHODITIS OR RETSINA
13. ENJOY :)
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