Wednesday, August 10, 2011

Wild greens omelette

Also from Rick Stein's Mediterranean Escape (Corfu).

Fry some leek rings in a pan and add fresh greens (anything which is on hand, like: dandelions, spinach, rucola). Simmer until the greens are soft.

Break eggs in a bowl. Add the greens, cheese and some coarsely chopped dill and mint. Season with salt and pepper.

Cook in the oven in a non-stick shallow pan for 45 minutes.

Serve with fresh tomatoes, red onion slices and white wine.
Post a Comment