Recipe for Avga Horiatiki – Greek Villager’s Omelet
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This recipe is commonly prepared as a simple meal or snack in Greece when asparagus are in season.
Avga Horiatiki Recipe Ingredients:
- 1/2 pound asparagus (thin stalks are best)
- 2 tablespoons Greek olive oil
- 1 tablespoon fresh lemon juice
- Salt, to taste
- Pepper, to taste
- 4 large eggs, beaten with a fork
- 1 tablespoons fresh, chopped herbs such as thyme parsley, dill, or chives
Break off the hard stalks at the ends of each of the asparagus stalks with your fingers. Cut into 1-inch pieces.
Add the olive oil to a skillet and set the heat on medium. Add the asparagus and sprinkle with lemon juice, salt, and pepper. Sautee for 2 minutes or until the asparagus starts to get tender. Add the eggs and make sure the eggs cover the asparagus completely. Set the heat on low.
Once the omelet has set slightly, lift up one corner with a spatula so that the uncooked egg on top works it’s way to the bottom. Flip the omelet after another minute passes. Cook on this side for another few minutes until the omelet is set all the way through.
Sprinkle the omelet with the fresh herbs just before serving.
This post was written by GreekBoston.com