Ingredients

How to make it

  • SORT THE GREENS, REMOVING ANY HARD RIBS AND STALKS
  • WASH AND DRAIN
  • BRING A LARGE PAN OF SALTED WATER TO THE BOIL AND BLANCH THE GREENS IN THE BOILING WATER FOR ABOUT 1 MINUTE
  • DRAIN THOROUGHLY
  • BREAK THE EGGS IN A BOWL
  • ADD 5 TBSP WATER AND A LITTLE SALT AND WHISK
  • HEAT THE OLIVE OIL IN A MEDIUM-SIZED FRYING PAN AND POUR IN THE BEATEN EGGS
  • SPREAD THE VEGETABLES ON TOP AND PRESS THEM FLAT
  • COOK THE OMELETTE OVER MEDIUM HEAT FOR 1-2 MINUTES UNTIL IT BEGINS TO SET
  • GENTLY TURN THE OMELETTE OVER AND COOK FOR A FURTHER 1-2 MINUTES
  • SPRINKLE PEPPER AND CRUMBLED FETA CHESSE OVER THE TOP
  • SERVE WITH BREAD, WHITE WINE: RHODITIS OR RETSINA
  • ENJOY :)

Reviews & Comments 1

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  • elgourmand 4 years ago
    Nothin is so much fun to make as an omeletta. Nice combo my dear. RJ
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