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
Ingredients:
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
Directions:
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
Nancy DeLucia Real is an art historian and chef. She has led culinary courses at the Italian Cultural Institute, The Getty Center and The Getty Villa and is a former member of the Culinary Historians of Southern California. Nancy's gastronomy training took place in the heart of Italy under the tutelage of her grandmother. She has taught international cuisine at Williams Sonoma and Sur la Table Stores. Nancy's art history & culinary courses are ongoing at various institutions. She also teaches private cooking classes. 
