Omeleta me Horta – Greek Omelet with Greens
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Wild greens are commonly collected and prepared throughout Greece, but nowhere is this more common than on the island of Crete. Greens are served with nearly every meal and they are prepared in a number of ways, including in this omelet. You can use any greens you have on hand but if you have the talent for foraging, feel free to collect your own greens like the Cretans do!
Omeleta me Horta Ingredients:
- 1/3 cup Greek olive oil
- 3 scallions, trimmed and chopped
- 3 cups mixed greens, such as spinach, sorrel, and arugula
- 1/2 cup chopped, fresh parsley
- 6 large eggs, beaten vigorously
- Salt and Pepper, to taste
- Feta cheese, to garnish
Preheat oven to 350 degrees Fahrenheit.
Add oil to a large skillet and heat over medium for a minute or two. Add the scallions and sautee for two minutes. Add the mixed greens and saute for a minute, or until the greens are wilted. Add the parsley and saute for another minute. Stir in the eggs and season the mixture with salt and pepper. Cook the omelet in the pan over medium-low heat for five minutes. Transfer the pan to the preheated oven and bake for five minutes or until the omelet starts to bubble. Serve with feta cheese, if desired.
This post was written by GreekBoston.com