Salad Omelette

Ingredients

• 1 head romaine lettuce
• 1.5 bunch spring onions
• 8 tbsp olive oil
• Salt
• pepper (from grinder)
• 0.5 bunch dill
• 1 bunch parsley
• 6 mint leaves
• 8 eggs

Instructions

1. 1.

   Clean the salad by removing outer leaves and stem. Wash, cut into thin short strips, and let drain slightly. Trim spring onions, slice them with the light green leeks into narrow rings. Heat 4 tbsp olive oil in a pan and sauté the spring onions briefly. Add the salad, reduce heat, and simmer on low flame for about 12 minutes, adding water if needed. Remove from heat, season with salt and pepper, and let cool.

2. 2.

   Meanwhile wash herbs, shake dry, and finely chop. Whisk eggs carefully in a bowl or beat with a mixer. Season with salt and pepper, then fold in the herbs. Add the cooled salad gently into the egg mixture. Heat 2 tbsp olive oil in a pan, pour half of the egg-salad mix, cook over low flame until it sets into a golden‑yellow omelette. Repeat with remaining ingredients for another omelette; serve warm.