| Prep: 20 mins | Cook: 10 mins – 15 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 265 | 19g | 6g | 8g |
| sugars | fibre | protein | salt |
| 3g | 1g | 16g | 1.5g |
Every time I prepare the Purslane and Feta Cheese Omelette, I’m transported back to breezy mornings on the coast of Spain, the faint tang of the sea mingling with the aroma of local culinary delights. It captures the essence of my heritage, where the warmth meets the array of flavors it proudly boasts of. This recipe brings the best of both my worlds onto a plate. Simple, healthy, and bursting with flavors, there’s nothing not to love about this dish.
The Heritage Behind the Recipe
Born and raised in the vibrant city of Miami, where the cultural atmosphere is as diverse as flavors in the kitchen; my Cuban and Spanish roots have always held a significant place in my heart and on my table. This Purslane and Feta Cheese Omelette serves as a tribute to the classic Spanish tortilla, but with a twist drawn from the sun-drenched fields and zesty kitchens of the Caribbean.
The Phenomenal Health Profile
Aside from its rich flavors, this recipe boasts a prosperous spectrum of health benefits thanks to the hero of the dish: purslane. Common in Cuban cuisine, this leafy green is packed with Omega-3 fatty acids and a platter of vitamins that boost your immune system and promote heart health. The addition of feta cheese, a lower fat cheese option, adds a tangy flavor without astronomical calorie content, making this a perfectly balanced yet utterly delicious dish.
Complementary Dishes
Our omelette pairs beautifully with Cuban bread slightly warmed and spread with buttery garlic for a divine breakfast. For those wanting a fuller meal, consider a side of grilled vegetables or a zesty salad. The subtle flavors of the omelette fuse gorgeously with the strong notes of a fresh pico de gallo or a aromatic roasted pepper salad.
Whether you’re treating yourself to a delightful weekend breakfast or impressing guests with a simple but fantastic brunch, this Purslane and Feta Cheese Omelette tickles all taste buds with its harmonious flavors and nutritional treasures. I do hope you enjoy rediscovering and rekindling your love for Mediterranean inspired recipes with this versatile dish, just like I do every time.
What You’ll Need
- 12 large eggs
- 1 cup of Feta cheese, crumbled
- 2 cups of fresh Purslane, roughly chopped
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1/2 cup of cherry tomatoes, halved
- 1/4 cup of fresh basil, finely chopped
- 2 tablespoons of olive oil
- Salt and black pepper to taste
Method
Step One
Start by preheating the oven to 375 degrees Fahrenheit. This will create the perfect temperature to bake the omelette and give it a nice, golden color.
Step Two
Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium heat. Once the oil is hot, add the finely chopped onion to the skillet, stirring occasionally until the onions are translucent and soft.
Step Three
Add minced garlic to the skillet and cook for another 1-2 minutes until the garlic is fragrant. Be careful not to burn the garlic, as it can become bitter.
Step Four
Add the roughly chopped Purslane to the skillet. Cook for 3-5 minutes or until the Purslane starts to wilt. Season with salt and black pepper to taste.
Step Five
While the Purslane is cooking, in a large bowl, crack open the eggs and whisk them until the yolks and whites are fully combined. Stir in the crumbled Feta cheese and finely chopped basil.
Step Six
Pour the egg mixture over the Purslane in the skillet, stirring gently to distribute the ingredients evenly. Let it cook without stirring for about 2 minutes, just until the edges start to set.
Step Seven
Place the halved cherry tomatoes on top of the egg mixture and transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the omelette is puffed and golden.
Step Eight
Remove the omelette from the oven and slide it onto a cutting board. Let it cool for a couple of minutes before slicing and serving. Enjoy your Purslane and Feta Cheese Omelette!
