The word “green” has a healthy connotation these days. If we’re eating “green”, then it can be assumed that your intake of foods consists mostly of fresh fruits and vegetables.
Here’s a recipe for a green omelet. The eggs turn green when you add finely-chopped spinach or chard. Add parsley, Parmigiano Reggiano cheese and serve the omelet at your Easter Brunch! Happy Easter!
Prep time: 30 minutes
Serves:4 to 6
1 cup fresh mint leaves, loosely-packed
3 cups spinach leaves (you can combine fresh chard & spinach leaves), loosely-packed
3/4 cup Italian parsley leaves, loosely-packed
10 to 12 large eggs
1 teaspoon salt
dash ground black pepper
1/3 cup grated Parmigiano Reggiano cheese
1/4 cup olive oil
1. In a salad spinner, combine the mint, spinach (and/or chard) and parsley leaves.
2. Wash, drain and spin dry the leaves – finely chop all leaves.
3. After leaves are finely-chopped, set them aside in a 3-quart mixing bowl.
4. In another 3 to 4-quart mixing bowl, combine the eggs, salt, black pepper and grated cheese.
5. Using a fork or a wire whisk, beat the egg mixture.
6. When egg mixture is uniform, stir in the chopped leaves to combine.
7. Heat oil in a 12-inch nonstick skillet; when oil is hot but does not smoke, pour the egg and leaf mixture into skillet.
8. On high setting, check that the edges of the omelet begin to curdle; immediately set heat on medium-low and cover the skillet.
9. Every so often, using a spatula, lift sides of omelet and title skillet so that the raw egg escapes to bottom of skillet.
10. Cover the omelet and cook for about 5 to 7 minutes.
11. When omelet top has set, using the spatula, cut it into fourths.
12. Gently flip each omelet fourth over and cook on low heat for about 4 to 5 minutes.
13. Check underside of omelet. If it looks golden-green, the omelet is ready to be served.
14. Transfer omelet to a serving platter. Cut omelet to yield 10 to 12 pieces. Serve as part of a breakfast menu or at lunch with a green salad.
Text and Photograph ©2017 Nancy DeLucia Real