Made this from Rick Stein's Mediterranean Escapes Programme the other day, perfect for all you greens!
What a lovely man he is too!!!!
I adapted it, I used parmesan instead of the other cheeses and used swiss chard and kale WOW!!!!!!!
Baked Greek omelette with wild greens, herbs, leeks and feta
Serves 6
We don't have the same wild greens as they do in Corfu, so use brassicas such as curly kale, cavalo nero, or watercress or rocket, as well as as chard, and spinach or sorrel. You can also slip in the odd dandelion leaf and some wild garlic.
Ingredients
3 tbsp extra virgin olive oil
250g/8¾oz leeks, trimmed, cleaned and thinly sliced
250g/8¾oz mixed leaves (for example, curly kale, watercress, spinach or sorrel, see above), washed, dried and shredded
8 large free-range eggs, lightly beaten
3 tbsp chopped mint
3 tbsp chopped dill
175g/6¼oz Greek feta cheese, crumbled
25g/1oz grated Greek kefalotiri cheese or parmesan cheese
salt and freshly ground black pepper
Method
1. Preheat the oven to 160C/320F/Gas 3.
2. Heat two tablespoons of the olive oil in a deep frying pan over a medium heat. Add the leeks and cook gently for ten minutes until soft.
3. Add the remaining oil and the mixed leaves to the pan and cook for 3-4 minutes until they have wilted down and are just tender.
4. Tip the greens into a bowl and add the eggs, mint, dill, crumbled feta, grated kefalotiri or parmesan cheese, ½ teaspoon salt and some freshly ground black pepper.
5. Oil a shallow, round, 20cm/8in non-stick cake tin, pour in the mixture and bake for about 45 minutes or until just set.
6. Serve the chunky omelette with a simple tomato and onion salad and some bread.
