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A Wild Green Omelette Recipe | Rick Stein

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

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

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
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Rating: 3.3/5 (3 votes cast)


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Murray (Staff) (have 359 posts in total)
A renowned slow cooker, some say the longest meal he ever cooked took 46 hours.