Got Nothing For Dinner? Now You Do.
This funky feta filled omelette is just 10 minutes away.
what you’ll need
- 4 free range eggs
- ½ cup Mount Zero extra virgin olive oil
- 4 tbsp plain flour (or gluten free plain flour)
- 3 tbsp milk
- Pinch Mount Zero pink lake salt w/ native pepper berries
- ½ onion, diced
- Large bowl fresh greens (chard, red russian kale, mustard greens), chopped
- Juice half lemon
- Handful fresh herbs (parsley, thyme, olive herb)
- Small piece feta cheese, crumbled
- Mount zero black olive tapenade
If you’ve got nothing organised for dinner, and only a few things left in the fridge, there’s a good chance you can make this Greek olive and feta omelette recipe.
The egg mixture/batter has a little flour in it which gives the dish great stability and you’ll be able to make the most of those greens sitting in the crisper.
Winner winner. Nothing for dinner = solved!
In a medium bowl add egg, oil, flour, milk, salt and whisk until smooth. Set aside.2.
Heat a non stick frypan over a medium heat, add a splash of olive oil. Cook onion until soft. Add greens and squeeze in lemon, stir until the greens begin to wilt. Turn off heat. Add herbs and feta, stir to combine and transfer to a bowl.3.
Wipe clean your non stick pan with a little paper towel. Heat over medium heat (add butter if you don’t have a nonstick frypan). Add enough batter to coat the bottom of the pan, swirl around to coat, cook until the top is not runny. Turn over and cook for a few seconds and transfer to a plate. Repeat until batter is used.4.
To assemble. Spoon on greens, fold, top with a spoonful of tapenade.
Recipe and image credits to Cl-ann Stampolidis.
You can view more Mount Zero recipes here.Mount Zero Olives is a family owned olive grove three hours west of Melbourne on the northern edge of the Grampians National Park in Victoria, Australia. Commitment to flavour, sustainable farming, ethical harvest and a passion for quality produce defines Mount Zero Olives and all that they grow and gather.
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