olive oil egg roll with fresh greens, feta & black olive tapenade

Our October Mount Zero Hero, Cle-ann gives us a Greek inspired recipe that's great for using up all of those spring harvest greens.

Author

Cle-ann Stampolidis, chef & food stylist

Servings

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

1. In a medium bowl add egg, oil, flour, milk, salt and whisk until smooth. Set this batter aside for later
2. Heat a frypan over a medium heat, add a splash of olive oil. Add in the brown onion until and cook until soft.
3. Add the chopped greens and a squeeze in lemon, and sauté until the greens begin to wilt.
4. Turn off heat, and add the herbs and feta, stir to combine and transfer to a bowl.
5. 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).
6. 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.
7. To assemble, spoon on the greens and fold over. Top with a spoonful of tapenade and serve.