Every vegetarian (and non-vegetarian) cook has their particular area of weakness. Mine is leafy greens. Though I love eating them, preparing them in the kind of quantities necessary to receive their nutritional benefits always seems a bit tedious. There’s the washing, which is very serious business unless you want to bite into a hunk of grit or sand (nothing is worse), the air drying, and then the preparation. Sometimes the third step is minimal, especially if you are eating them raw, in salad or on a sandwich. But if you want your greens cooked somehow, more thought must be applied, and the cook-down factor is so very large that in order to get a few decent servings all available counter space must be resigned to drying piles of spinach/chard/dandelion/watercress/whathaveyou. There are no excuses to be made however when one has access to amazingly delicious and fresh variety of greens — and, as was recently pointed out to me by my fellow Israeli food bloggers, I am LUCKY to be living a 5 minute walk to the best shuk in the country (world?), crowds and all.
Green Omelette with Tomato Feta Salad
A little fresh pita and this breakfast would have been perfection. Until Passover ends, however, we’ll just have to settle for pretty-darn-tasty.
makes 2 generous servings
For the Omelette:
1/4 cup goat yogurt
a little water
1/2 cup chopped rashad (watercress or arugula will work as well)
1/3 cup finely chopped parsley
salt and pepper taste
Whisk the eggs well. Whisk in yogurt, greens, salt and pepper. Add a little water if the mixture seems too thick. Set aside for a moment while you make the salad.
For the Tomato Feta Salad:
2 cups cherry tomatoes, quartered (you can use any tomatoes, the cherry toms at the shuk happen to be the best right now)
1 orange bell pepper, chopped
1/2 cup crumbled sheep feta
fresh herbs of your choice
salt and pepper
mix everything together and heat up the pan for your omelette
Heat a non-stick or cast iron 9-10 inch pan with a little oil. Coat the surface and sides of the pan with oil using a brush or paper towel. Pour the omelette mixture in and cook until underside is quite firm. Flip, fold or finish the top under the broiler (I know, technically this makes it a frittata, but that’s how I do it). Turn omelette out of pan promptly when done to avoid burning.