Greek-Style Omeleta from Zaytinya

"This Greek-style omelet, inspired by the ones I've seen my friend Aglaia make, is in the family of Southern European egg 'pies,' which are always more interesting to me than the standard French omelette. I would say it's a cousin of the Spanish tortilla or Italian frittata. Traditionally it would be made with wild foraged greens from the fields on whatever island you live on, but for ours we use good fresh kale - you could try a mix of seasonal greens."

- José Andrés

Welcome to our kitchen! Don't let-a your eggs get boring. This healthy omeleta with kale, leeks, dill, & feta is fun to make and a great way to change things up when you're on a break from the fan-favorite: scrambled.

Learn more about cooking with kids.

If you like this omeleta, try these healthy pancakes.

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Zaytinya

This Greek-style omeleta recipe is from Zaytinya: Delicious Mediterranean Dishes from Greece, Turkey, and Lebanon by José Andrés.

It might seem like a lot of kale, I know, but it cooks down perfectly. It's a great addition to a brunch spread or can even be a simple dinner with some crusty bread and a bottle of crisp white Assyrtiko from Santorini.

How to Make a Greek-Style Omeleta

Ingredients

• kale - 1 large bunch sounds like a lot but it's the perfect amount
• butter - you'll need unsalted butter for this omeleta
• onion - a sweet onion, such as Vidalia, is preferred
• leek - use the white and light green parts of the leek
• eggs - 6 large eggs or more if you're using a smaller size
• feta - crumbled feta is the perfect cheese for this Greek-style omeleta
• salt - kosher salt is preferred for cooking while flaky sea salt makes a delightful garnish
• oil - this omeleta recipe calls for extra-virgin olive oil but you can use what you have
• dill - you'll want the fronds (leaves) for this recipe
• chives - chives are easy to chop and fun to practice your knife skills with

Equipment

• prep bowls
• chef knife
• utility knife
• butcher block or cutting board
• measuring spoons
• wooden spoon or spatula
• medium pot
• saucier
• baking sheet
• plate
• whisk
• frying pan or skillet
• learning tower (as needed)

Prep the Vegetables

Wash your hands with soap and water. Use a cutting board and knife to remove the ribs from the kale. Chop the chives and thinly slice the onion and leek. Use only the white and light green parts of the leek. Place everything in clean bowls and set aside.

Blanch the Kale

Grab a large bowl and fill it with ice water. Set the bowl aside. Boil water in a medium-sized pot. Once the water is boiling, tear the kale into large pieces and transfer it to the pot. Allow it to blanch for 2 minutes.

Drain and transfer the kale to the bowl of ice water immediately. Drain and squeeze out the excess water. Lay the kale out on a cutting board and slice it into thin pieces.

Cook the Onions & Leeks

Add the butter to a pan and melt it over low heat. Add the onions and the leeks to the pan. Cook until softened, about 10 minutes.

Stir in the Kale

Add the kale to the pan and stir. Cook for 10 minutes or until the kale is soft. Transfer the contents of the pan to a plate or sheet pan and spread out to cool. Turn off the stove.

Combine the Eggs, Greens, Feta, & Salt

Crack the eggs into a bowl and whisk. Fold in the greens, 2 tablespoons of the feta, and the salt. Stir everything to combine.

Cook the Egg Mixture in a Pan

Warm 2 tablespoons of oil in a frying pan or skillet over medium heat. Add the egg mixture to the pan. José says to stir quickly a few times with a rubber spatula to prevent it from sticking to the bottom of the pan. Shake the pan in a circular motion a few times to keep the egg mixture loose as the eggs start to coagulate.

Reduce the heat and cook for 1 more minute. The eggs should be set on the bottom but still loose on top.

Use a Plate to Flip the Omeleta

Cover the pan with a plate and quickly flip the pan and plate together. Shake the omelet loose so that it rests on the plate. Add the remaining olive oil to the pan and slide the omelet back into the pan with the raw side down.

Cook for 2 more minutes. The omeleta should be set on the bottom.

Slide the Omeleta Out & Garnish

Turn off the stove. Slide the omeleta out onto a platter or cutting board. Garnish the omeleta with feta, dill, and chives. Season with flaky salt. Slice and serve immediately.

Free Omeleta Recipe for Pre-Readers and Up