Omelette with Greens, Gouda & Feta

Omelette with Greens, Gouda & Feta.JPG

I was in the mood for a quick dinner tonight and these ingredients were knockin’about in my fridge.  You can have two omelettes on the table in about 20 minutes which isn’t bad for how good it is.  I also prefer to only part whip the eggs so that you get nice waves of white and yellow.  Today I had run out of butter so used olive oil but obviously that would make it yummier.  You could use parmesan or pecorino if you didn’t have gouda.  If you don’t know about gouda it is up there with my top favourite types of cheese….the name always cracks me up for some reason!

GF/Vegetarian

Serves 2

Ingredients:

6 medium eggs

100g kale, tough stalks removed and leave broken up if large

150g sliced white cabbage, I bought a pack of ready chopped

50g feta cheese, crumbled

few gratings of goat’s gouda

2 pinches of dried chilli flakes

handful sprouts, optional (I buy these ones)

1 large garlic clove, peeled and halved lengthways

6 tbsp olive oil for frying

Sea salt and black pepper

Set a large non-stick frying pan to a medium to high heat and add in 2 tablespoons olive oil.  Then add the sliced garlic and a big handful of the greens.  It may take 2-3 batches to fry them all.  For the kale you have to bash it a little with the back of a spoon to wilt it down.  This should take about 10 minutes in total.  Once the greens are fried, discard the garlic slices and chop the greens up a bit. 

Break three of the eggs into a bowl and use a fork to just break them up a little with a pinch salt and pepper.  You should be able to still see some of the whites and yolk. Set the same frying pan to a medium to high heat adding in a tablespoon of olive oil to coat the pan.  Pour this into the pan and swirl it around to make an even circle.  The bottom should be cooked after about 1 minute.  I find that using a rubber cake spatula is best for loosening the edges and the underneath.  Start to sprinkle the greens in a line in the middle of the omelette, crumble the feta and grate the gouda all over.  Add a pinch of chilli flakes and flip one side over towards the middle, followed by the other side to create an omelette shape.  This should all take around 3 minutes depending on the heat and I like to give it a little press down for a few seconds to allow the cheese to melt a bit.  Slide onto a plate with the sprouts on top but go easy on the seasoning as the feta is salty.  Then do the same with the leftover three eggs.  Any spare greens could be eaten on the side or eaten at a later date.  

Nina ParkerComment