6 eggs beaten with a splash of milk
4 oz. Feta cheese – crumbled
½ red onion – sliced
Left over sautéed chicory, escarole or spinach – shredded
Grated Romano cheese
Ground black pepper
Olive oil – for drizzling
Heat a frying pan with a drizzle of olive oil. Add the sliced onion and sauté until the onion is tender.
Add the chicory and continue to sauté until heated.
Beat the eggs with a splash of milk and add the feta cheese. Pour into the pan. Grate Romano cheese on top and black pepper. Cover the pan loosely.
This is a good omelet for breakfast, lunch or dinner.