oven baked omelet with herbs, feta and galotyri

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THE EXPERIENCE

INGREDIENTS

40 ml olive oil & more for the baking dish
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1 onion, thinly sliced
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salt & freshly ground pepper
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½ bunch parsley, chopped
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½ bunch dill, chopped
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8 eggs
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120 ml DODONI fresh milk, full fat 3,5%
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200 gr. DODONI Feta, crumbled
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6-8 tbsp Galotyri DODONI
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recipe by:
Madame Ginger
traditional
contemporary
Level of difficulty
Time needed
45 minutes
PREPARATION

Preheat the oven at 180oC. Slice the onion and chop the herbs.

EXECUTION

Heat the olive oil in a non-stick frying pan and saute the onion for 2-3 minutes. 

Add salt and freshly ground pepper and saute for another 2-3 minutes, until soft. Remove from heat and let it cool. 

Grease a heat-proof baking dish with olive oil and spread the onion on its surface. 

Over that sprinkle evenly the DODONI Feta. 

Over that sprinkle the chopped parsley and dill. 

In a bowl beat the eggs with the DODONI fresh milk, a bit of salt and freshly ground pepper, until slightly fluffy.

Pour the egg mixture into the baking dish. 

Put a few tablespoons of Galotyri DODONI over the egg mixture. 

Bake the omelet in a preheated oven, 180oC, for about 30-35 minutes, until golden brown. 

Serve the omelet warm or at room temperature.