OLIVE OIL EGG ROLL WITH FRESH GREENS, FETA AND BLACK OLIVE TAPENADE

Cle-ann Stampolidis, Serves 2

Ingredients

4 free range eggs
½ cup Mount Zero extra virgin olive oil
4 tbsp plain flour (or gluten free plain flour)
3 tbsp milk
Pinch Mount Zero pink lake salt w/ native pepper berries
½ onion, diced
Large bowl fresh greens (chard, red russian kale, mustard greens), chopped*
Juice half lemon
Handful fresh herbs (parsley, thyme, olive herb)
Small piece feta cheese, crumbled
Mount zero black olive tapenade

Method

1. In a medium bowl add egg, oil, flour, milk, salt and whisk until smooth. Set aside.

2. Heat a non stick frypan over a medium heat, add a splash of olive oil. Cook onion until soft. Add greens and squeeze in lemon, stir until the greens begin to wilt. Turn off heat. Add herbs and feta, stir to combine and transfer to a bowl.

3. Wipe clean your non stick pan with a little paper towel. Heat 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.

4. To assemble. Spoon on greens, fold, top with a spoonful of tapenade.

*Use any greens you have available. For example spinach, silverbeet, kale or mizuna.

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Cle-ann Stampolidis
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.

Recipe Ingredients from the Mount Zero Range

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