From Fields of Greens, by Annie Somerville


  • 1 TB light olive oil

  • ¼ red onion, thinly sliced

  • salt and pepper

  • 1 garlic clove, finely chopped

  • 1 bunch of bok choy, kale or spinach, stems removed and leaves washed (about 8 cups packed).

  • zest of 1 lemon, minced

  • 2 tsp chopped fresh dill or 1 tsp dry dill

  • 6 eggs, beaten

  • ¼ cup water

  • butter for the pan

  • 1 oz. Feta cheese, crumbled, about ½ cup


  1. Heat ½ TB of the oil in a medium-size skillet; add onion, pinch of salt and pepper. Saute over medium heat for 4-5 minutes, until the onion is tender, then add the garlic and saute for 1 minute. Transfer to a bowl and set aside.

  2. Heat the remaining oil in the skillet and quickly wilt the greens with a pinch of salt over high heat. Transfer to a colander, drain, and cool. Using your hands, squeeze out the excess moisture and coarsely chop. Add the greens to the onions along with the lemon zest and dill. Add salt and pepper to taste. The filling should be well seasoned.

  3. Season the eggs with a pinch of salt and pepper; add the water and whisk. Melt the butter in a seasoned omelet pan. When the butter is hot, add half the egg mixture. With a spatula, move the eggs toward the center of the pan as they begin to set on the edges. Tilt the pan so that the entire surface is covered again with wet eggs. AS the eggs begin to set, place half the vegetable mixture in the center, then sprinkle with half the feta. Gently fold the omelet over and turn it out onto a plate. Repeat with the second omelet.

Makes 2 generous omelets

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