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Step by Step Instructions
  • Step 1: Heat the olive oil in a big frying pan and then add the aubergine, the zucchini, the finokio and sauté for 5-6 minutes until they soften. Add the tomato, the salt, the pepper, the sugar, the parsley and the oregano. Lower the heat and cook for approximately 10-15 minutes, until the liquids have evaporated.
  • Step 2: Break the eggs into a bowl and beat gently. Add the sour milk, mix and pour the mixture into the frying pan. Season with some salt and pepper, if desired, and mix continuously, until the egg is cooked and all the ingredients are combined together.
  • Step 3: Break up the feta cheese with your hands and add it to the egg mixture in the frying pan, 3-4 minutes before you finish cooking. Serve immediately.
Ingredient List
  • 12 eggs
  • 80g extra virgin olive oil
  • 500g tomatoes (without skin, cut into cubes)
  • 2 zucchinis (cubed)
  • 1 aubergine (cubed)
  • 1 finokio (cut into cubes)
  • salt
  • ground black pepper
  • 1tsp sugar
  • 2tbsp parsley
  • 1tbsp oregano
  • 50g sour milk
  • 200g feta cheese

Summer omelette with vegetables

  • Cooking
  • 4
A colourful omelette with vegetables picked from our vegetable garden. Easy, delicious and nutritious!
Product Qty
Coarse salt from Mesologgi "Amvrosia Gourmet" 280g
Feta cheese P.D.O. Lemnos "Hrysafis Family" 550g