Frittata con Rucola, Feta e Semi di Girasole
Omelette with Wilted Arugula, Feta and Sunflower Seeds
Summertime and the cooking is easy! I wanted to make a quick, light
supper this evening, to end a bright and sunny day on a high note.
Something a little Mediterranean and a little different...
So I dreamed up this wonderfully Greek-inspired dish, with feta
cheese, honey and thyme- an all-time classic combination, coupled with
some peppery arugula and crunchy sun flower seeds- what an elegant and
fun little omelette! And so quick and easy!
first thing you need to do is to wilt down those arugula leaves- so
simply wash them, shake them dry and pop them into you frying pan with a
little salt, pepper and nutmeg. No oil for the time being- otherwise
there will be a lot of spitting going on!
It will only
take 2-3 minutes for the arugula to wilt down- stir it well and remove
it from the heat... NOW you can add a little olive oil, just to dress it
lightly, so that it does not dry out too much in a few minutes when we
finish off our omelette under the broiler.
omelette itself is simply made by beating 2 eggs with a little milk. I
used 2 half-egg shells full- handy little measuring cup, eh? I am all
for saving on washing up! I beat these together lightly and seasoned
them with salt and pepper, and off they went into my small, non-stick
saucepan, with just a hint of olive oil.
Once the egg has set, arrange the wilted arugula on top in a ring
an then place 2 nice slices of feta cheese into the middle of the
omelette as you can see in the pictures- it really is pretty easy. Move
quickly, so that the greens connect and combine nicely with the egg.
Sprinkle with sunflower seeds and sprinkle lightly with pepper.
Drizzle both a little olive oil and a little honey onto the
cheese and then pop the omelette under the broiler to finish cooking.
Once the egg has set completely and the Feta cheese has begun to brown,
your omelette is ready! If it is looking a little pale, don't be afraid
to take a bunsen-burner to the cheese to give it a more appetizing
appearance. Sprinkle with fresh time while it is still hot and serve
with a little ciabatta or another Mediterranean bread... Buon apetito!