Easter omelet from Lesvos

Easter omelet from Lesvos

Αccent: 
Paskalino sfougato
Title in Greek: 
Πασχαλινό σφουγγάτο
Recipes Categories: 
Easter omelet from Lesvos
Preparation Time: 
20 minutes
Serves: 
4
Ingredients: 

3 tablespoons (40 g) butter, plus extra for greasing 
1 small romaine lettuce, finely chopped
1 cup (7-8) finely chopped scallions (spring onions)
12 eggs, lightly beaten 
5 oz (150 g) grated ladotiri or other hard, piquant cheese such as pecorino
Half cup finely chopped fresh dill
1 tablespoons finely chopped fresh mint
Salt 
Pepper
Fresh mint leaves, to garnish
 

Cooking Time: 
30 minutes
Cooking Directions: 

- Preheat the oven to 400°F (200°C) and grease an ovenproof dish with butter. Rub the lettuce leaves with a little salt to wil' them. 
- Rinse well under cold running water and squeeze dry. Melt the butter in a pan. 
- Add the lettuce and scallions and cook over low heat, stirring frequently for a few minutes, until the scallions have softened and the lettuce has wilted. Remove the pan from the heat and let cool slightly. Pour in the beaten eggs and add the cheese, dill, and mint, season with salt and pepper, and mix well. 
- Pour the egg mixture into the prepared dish and bake for about 30 minutes, until the omelet is set. 
- Serve hot, garnished with a few fresh mint leaves.
 

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