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Written by This Wild Green Omelette Recipe by Rick Stein is really a Spanish style Fritatta due to being a baked omelette as opposed to a fried one. It only improves upon it in my opinion.
You can use your choice of greens, cale, rocket, spinach, chard and the like. It really is up to you.
If you can’t find Kefalotiri cheese substitute with Parmesan or any other hard cheese.
More: Rick Stein Recipes
Wild Green Omelette Recipe | Rick Stein
Serving: 6 | Prep: 10 min | Cooking: 60 min
Ingredients:
| Eggs | 8 | ||
| Leeks | 250 | g | |
| Green Leaves | 250 | g | |
| Fresh Mint | 3 | tablespoons | |
| Fresh Dill | 3 | tablespoons | |
| Feta Cheese | 175 | g | |
| Kefalotiri Cheese | 25 | g | |
| Extra Virgin Olive Oil | 3 | tablespoons | |
| Salt & Pepper |
Method:
1 . Trim and thinly slice the leeks
2 . Shred the green leaves your choice, e.g. Watercress, Spinach, Chard, Kale or even Rocket,
3 . Beat the eggs
4 . Chop the mint and the dill
5 . Crumble the feta cheese
6 . Grate the Kefalotiri, or substitute with Parmesan
7 . Preheat the oven to 160°C
8 . In a frying pan heat 2 tablespoons of olive oil on a medium heat
9 . Add the leeks and cook for 10 minutes until soft
10 . Add 1 more tablespoon of olive oil and add the green leaves
11 . Cook for 4 minutes or until wilted and tender
12 . Remove from heat and pour into a bowl
13 . Add the beaten eggs, mint, dill, feta, kafalotiri (or Parmesan) and some salt & pepper
14 . Oil an oven proof frying pan or cake tin (20cm)
15 . Pour in the mixture
16 . Bake for approx 45 minutes, it needs to set
17 . Serve in wedges with a salad
1 . Trim and thinly slice the leeks
2 . Shred the green leaves your choice, e.g. Watercress, Spinach, Chard, Kale or even Rocket,
3 . Beat the eggs
4 . Chop the mint and the dill
5 . Crumble the feta cheese
6 . Grate the Kefalotiri, or substitute with Parmesan
7 . Preheat the oven to 160°C
8 . In a frying pan heat 2 tablespoons of olive oil on a medium heat
9 . Add the leeks and cook for 10 minutes until soft
10 . Add 1 more tablespoon of olive oil and add the green leaves
11 . Cook for 4 minutes or until wilted and tender
12 . Remove from heat and pour into a bowl
13 . Add the beaten eggs, mint, dill, feta, kafalotiri (or Parmesan) and some salt & pepper
14 . Oil an oven proof frying pan or cake tin (20cm)
15 . Pour in the mixture
16 . Bake for approx 45 minutes, it needs to set
17 . Serve in wedges with a salad
