Omelette with Spring Onions (Omeletta Me Freska Kremidakia)
This recipe is typically made in the early spring when the spring onions (scallions) are in season and at their best. Spring onions have a sweeter flavour than regular onions and, together with the herbs, make for an excellent omelette.
Ingredients 7
6 spring onions, trimmed, thinly sliced
60 ml olive oil
6 eggs
60 ml milk
1 tbsp mint, finely chopped, plus extra to garnish
1 tbsp parsley, finely chopped, plus extra to garnish
salt and pepper, to taste
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Method 7
Wash the well, discarding the dark green ends. Slice thinly.
Heat the in a frying pan over a medium heat. Add the and sauté until they soften.
Crack the into a bowl, season with some salt and pepper and add the , , and (keep some mint and parsley aside for garnish).
Whisk well and pour over the .
Using a spatula, push the sides towards the middle, creating space for some of the liquid to fill and cook by tilting the pan.
Cook for a further 2 minutes and when it looks almost done, fold over and slide onto a plate. The omelette will continue cooking on the plate and should still be a little soft in the centre.
Sprinkle with the reserved herbs to serve.
