The Aegean omelette

The Aegean omelette

• Tuesday, March 31, 2015
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The Aegean omelette

by Melina Selalma,

food consultant .

www.melinasdelight.gr

Melinas delight cuisine

4 servings

• 4 free - range eggs
• 1 round red sweet pepper
• 1 cup boiled Octapus
• 1 cup shrimps
• 4 (pommodore Greek islands) tomatoes
• 100 gr local Greek islands white cheese( Crete s anthotiro or kalathaki Limnos)
• 1 spring onion
• 1 tablespoon chopped dill
• 1 tablespoon chives
• 1 tablespoon fresh rosemary leaves
• salt , pepper
• 1 tablespoon olive oil


Preheat the frying pan. Chop all the ingredients. In a medium size ball beat the eggs with salt and pepper, let aside. Add the olive oil on the frying pan. Wait until this is hot enough...drop a very small amount of the beaten egg to the oil and if this jumps then it is hot enough....spread the egg mixture all over the pan and wait for few minutes for the eggs to settle.



Flip the omelette and now add the rest of the chopped ingredients. Place a top and let it cooked in a very slow fire for about 7-8 minutes.Uncover, turn fire to maximun and for 5 more minutes let it cook.This is now ready to serve.



suggestion

eat this Aegean omelette with anise bread easily found on the Greek islands bakers.



tip

make sure the free range eggs you buy locally are fresh. You can do the test with a ball of water , carefully drop in the eggs and if they float they are not fresh...fresh ones will stay at the bottom....