Recipe: Omeletta Agriochorta – Greek Wild Greens Omelet

Omeletta Agriochorta: The Pure Power of Cretan Nature

Omeletta Agriochorta is far more than just a simple breakfast. It is a tribute to the Cretan tradition of foraging. In Greece, wild greens (Horta) are valued like gold. This omelet brings the savory, slightly earthy aromas of wild nature directly to your pan.
Why is this dish so healthy?

Wild greens like dandelion, wild spinach, or chard are true nutritional powerhouses. They contain significantly more antioxidants, iron, and vitamins (A, C, and K) than cultivated store-bought varieties. Combined with the high-quality protein from the eggs, it serves as the perfect "brain food" to start your day.
What makes this dish so special?

The magic lies in the balance: the earthiness of the greens, the brightness of a fresh squeeze of lemon, and the silky finish of premium Greek olive oil. It is a simple dish that tastes like springtime in the mountains of Crete.
Who is this dish suitable for?

    Low-Carb Enthusiasts: Naturally high in protein and very low in carbohydrates.

    Vegetarians: A satisfying and nutrient-dense meat-free meal.

    Clean Eating Fans: Perfect for those who prefer natural, unprocessed ingredients.

The Recipe (Serves 2)
Ingredients

    300g Wild greens (e.g., dandelion, wild spinach, chard, or a "Horta" mix)

    4-5 Fresh organic eggs

    50ml Extra virgin olive oil (Repa Mediterran)

    1 Small onion or spring onion, finely diced

    50g Feta cheese (optional, crumbled)

    To taste: Salt, black pepper, and a squeeze of fresh lemon

Preparation

    Prepare the Greens: Wash the wild greens thoroughly in cold water and chop them into coarse pieces.

    Sauté: Heat the olive oil in a large pan over medium heat. Sauté the onions until translucent. Add the greens and cook until they have wilted and any excess moisture has evaporated.

    The Eggs: Whisk the eggs in a bowl and season with a pinch of salt and pepper. Pour the mixture evenly over the greens in the pan.

    Cook: Let the omelet set over medium-low heat. If you like, sprinkle the crumbled feta on top. You can either flip the omelet carefully or cover the pan with a lid until the eggs are fully cooked through.

    The Finish: Drizzle with a little fresh lemon juice and a few drops of raw olive oil before serving warm.

Zero-Waste & Drink Pairing

    Zero-Waste Tip: Don’t discard the stems of your greens! If they are a bit tougher, simply chop them very finely and start sautéing them a few minutes before you add the leaves. They provide a wonderful crunch and are packed with fiber.

    Drink Pairing: A strong Greek Mountain Tea (served hot or iced) complements the herbal notes perfectly. For a brunch setting, a crisp glass of Vidiano or Assyrtiko white wine is an excellent match.
 

Nutrient	Amount
Energy	145 kcal
Fat	11.5 g
of which saturates	3.2 g
Carbohydrates	2.1 g
of which sugars	0.8 g
Protein	8.5 g
Salt	0.6 g