olive oil egg roll with fresh greens, feta & black olive tapenade
Cle-ann Stampolidis, chef & food stylist
2
Ingredients
- 4 free range eggs
½ cup Mount Zero Frantoio Extra Virgin Olive Oil
- 4 tbsp plain flour (or gluten free plain flour)
- 3 tbsp milk
Pinch of Mount Zero Pink Lake Salt w/ Native Pepper Berry
½ brown onion, diced
Large bowl fresh greens* (chard, red russian kale, mustard greens), chopped
Juice of ½ a lemon
Handful of fresh herbs (parsley, thyme, oregano all work well)
Small piece of feta cheese, crumbled
Spoonful of Mount Zero Black Olive Tapenade, to serve
Directions
In a medium bowl add egg, oil, flour, milk, salt and whisk until smooth. Set this batter aside for later
Heat a frypan over a medium heat, add a splash of olive oil. Add in the brown onion until and cook until soft.
Add the chopped greens and a squeeze in lemon, and sauté until the greens begin to wilt.
Turn off heat, and add the herbs and feta, stir to combine and transfer to a bowl.
Wipe the pan clean with a little paper towel, and then pop it back over medium heat (add butter if you don’t have a nonstick frypan).
Add enough batter to coat the bottom of the pan, swirl around to coat, cook until the top is not runny. Turn over and cook for a few seconds and transfer to a plate. Repeat until batter is used.
To assemble, spoon on the greens and fold over. Top with a spoonful of tapenade and serve.