POTATO AND GREEN BEANS OMELET WITH MICROGREENS

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POTATO AND GREEN BEANS OMELET WITH MICROGREENS

By Diane Kochilas

Prep Time 15

Cook Time 25

Servings

Eggs, Gluten Free, Greek – Inspired, Mediterranean Diet, Meze / Starters, Recipes, Snacks, The Ikaria Diet, Vegetarian

Prep Time 15

Cook Time 25

Servings

Eggs, Gluten Free, Greek – Inspired, Mediterranean Diet, Meze / Starters, Recipes, Snacks, The Ikaria Diet, Vegetarian

Ingredients

1 lb new potatoes peeled and thinly sliced
Extra virgin Greek olive oil
1 white onion finely minced
2 sprigs fresh thyme
2 cups green beans trimmed
5 large free range eggs beaten
Seasalt and freshly ground black pepper
3 Tbsp parsley finely chopped
4-5 bocconcini drained, for serving
Sunflower microgreens for serving

Instructions

Boil the potatoes in a pan of salted water for 10 minutes or until just tender.
Meanwhile, in a non-stick ovenproof frying pan, heat 4 tablespoons of oil over medium heat. Add the onion and fry for 5-8 minutes until soft and translucent. Add the green beans and cook for a couple of minutes. Add the drained potatoes to the pan and turn the heat to low. Cook for 5 more minutes and then pour the beaten egg into the pan, then shake and tip the pan a little to make sure the egg coats everything evenly. Season with salt and pepper.
Cook the omelet for about 5 minutes on medium heat to set the egg at the bottom of the pan. Put the pan under the broiler and cook for 4-5 minutes until the frittata is just set.
Sprinkle with parsley, microgreens and serve with bocconcini.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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POTATO AND GREEN BEANS OMELET WITH MICROGREENS