Messolonghi omelette
Ingredients
3 eggs
50g feta cheese
Groats
Roasted peppers
Fresh thyme
Seasonal vegetables
Messolonghi afrina (sea salt)
Pepper
Method
Beat the eggs in a bowl. Grease a non-stick pan, pour in the egg mixture, and when the omelette starts to cook, add the feta cheese, roasted peppers, fresh thyme, and groats to the center. Fold the omelette in half, remove from heat, and serve with fresh seasonal vegetables and Messolonghi sea salt.
To prepare the groats, soak them in cold water for 2-3 hours. Once they have swollen up and softened slightly, they are ready to use.
More information
The Messolonghi omelette showcases the region’s finest and freshest products, particularly those from the Holy City, and Aitoloacarnania in general. The organic chickens of Aitoloacarnania provide rich, nutritious eggs, while groats are used due to their high nutritional value and ease of preparation. What sets this omelette apart is the “afrina” of Messolonghi, the flower of salt (Fleur de Sel) that is collected by hand, in the form of flakes, from the surface of the Messolonghi-Aitoliko lagoon, and then is packaged without undergoing any processing.
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