Sfouggato me Marouli kai Kremidi/'Sponge' with Lettuce and Onions |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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:
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 |
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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