We had an omelette station going on today! Many green leaves, a few eggs, a touch of bravery to flip the omelette and we got an amazing lunch in the sun.
On the menu this week
Green omelette with side salad
Harvest of the day
- Herbs: parsley, thyme
- Green: chard, spinach
- Wild garlic flowers
- Salad mix: Rocket, mizuna, lettuce, chives
Green omelette/frittata (serves 2)
- 4 eggs
- Salt and freshly ground pepper to taste
- Chopped spinach, chard, kale or beet greens (to taste)
- 2 garlic clove, minced or pureed
- 2 teaspoons extra virgin olive oil
- 1 onion
- Herbs: Parsley, Thyme
Beat the eggs with salt and peppe to taste.
Cook your greens with garlic, onions and herbs. the Beat in the greens, garlic and the herbs.Heat the olive oil over medium-high.
Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Once a few layers of egg have cooked during the first couple of minutes of cooking, turn the heat down to low, cover and cook 7 to 10 minutes, until the frittata is puffed and just about set.
From time to time remove the lid and loosen the bottom of the omelet with a wooden or heat-proof rubber spatula, tilting the pan, so that the bottom doesn’t burn. It will however turn golden.
Great parmesan on top and enjoy!
1,2,3 … Flip!
- 2 cup fresh spinach or other greens
- 2 cup water or milk
- 1 cup frozen pineapple
- 1 cup frozen mango
- 2 banana
Put spinach into a blender with water. Blend together until all chunks are gone. (Should resemble green water when blended well).
Toss pineapple, mango and banana to blender.
Blend it all together until smooth and creamy.
Pour into a glass and serve immediately.
Big thank you to everyone and to Marnie and Brogan for being the photographers 🙂