Greek-Style Omeleta
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 scrambled.
Equipment
- Wooden Spoon or spatula
- Plate
- Whisk
- Learning Tower as needed
Ingredients
- 1 bunch kale large, ribs removed
- 2 tablespoon unsalted butter
- 1 sweet onion such as Vidalia, thinly sliced
- 1 leek white and light green parts only, cleaned and thinly sliced
- 6 eggs large
- 3 tablespoon crumbled feta cheese
- 1 teaspoon kosher salt
- 3 tablespoon extra-virgin olive oil divided
- 1 teaspoon dill fronds
- 1 teaspoon chives finely-chopped
- flaky sea salt
Instructions
- 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.
Notes
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
- See more guidelines at USDA.gov.
- Full Lesson Info and Pictures at: https://happyhomeschooladventures.com/omeleta
Nutrition
Calories: 323kcalCarbohydrates: 12gProtein: 12gFat: 26gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.3gCholesterol: 272mgSodium: 850mgPotassium: 353mgFiber: 2gSugar: 6gVitamin A: 4216IUVitamin C: 37mgCalcium: 214mgIron: 3mg
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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