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(portion for 2 people)
An omelette is an excellent snack that will give you the right boost of energy to start the day. In Greece, versions of this dish are quite popular with the addition of various types of vegetables, such as zucchini, spinach or tomatoes. Below, however, we would like to present to you a slightly original recipe referring to the Greek omelettes, in which the main additions are asparagus, spring onion and feta. These ingredients form a very tasty combination that should appeal to all lovers of green asparagus and omelettes.
1. Peel the bottom of the asparagus from the hard skin and then cut the woody ends.
2. Pour the eggs into a small bowl, add salt and pepper, and then gently whisk them with a fork.
3. Chop the asparagus cut into 2 or 3 pieces in olive oil using a medium-sized pan. Remember that if in the last stage you want to bake this omelette, the dish must have a metal handle or one that is made of high temperature resistant material.
4. At the moment when the asparagus peels will take on an intense golden color, put the onions diced into pans on the pans. We cook it until it is glazed.
5. Pour the eggs into the pan while trying to cover its entire surface. Optionally, sprinkle the whole with finely chopped chives.
6. When the bottom of the omelette is cut, remove the pans from the burner, and put the pieces of feta on top.
7. Then, for a few minutes, put the pan in the oven preheated to 160'C. Omelet the omelette until it is fluffy, and its surface will be browned.
8. If you do not use the oven after pouring eggs, immediately scatter feta pieces on them and cover the pan with a lid. We cook it until the top part of the eggs is cut.
Καλή όρεξη!
We will not cheat you. Imam Bayildi is not a diet and it should not be like that. A large amount of oil is needed here to produce a delicious sauce, in which the eggplant will almost swim. We also ate such a delicious "floating" Imam in Matala, Crete, and he was the prototype for our recipe.
Pilaf with tomatoes is a simple and light dish, which is worth doing especially when there are fresh ripe tomatoes. However, when there is no season or longer, you can reach for tomatoes from the can. If you feel that the taste of this dish is too delicate, you can enrich it and add some optional spices.
Today, we offer aubergines stewed with a sauce with this addition. Instead of xinochondros you can possibly add equally popular trahanas, but in our opinion then the dish gets too bland and requires stronger seasoning. In our opinion, Xinochondros fits much more into this dish. Both xinochondros and trahanas can of course be bought in Crete in typical grocery stores.
Komentarze
komentarz z
Z frytkami, pomidorem,cebulą,papryką i fetą ... pycha
komentarz z
Z cukinią też są super.
komentarz z
Marek Hojdys zrób taki plissss
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