- ½ kg asparagus or sweet wild greens
- 5 eggs
- 250 gr crumbled feta
- Olive oil for frying
- Salt, pepper
Pick over the greens, wash them well and boil them in water to which a little salt has been added. When they are ready strain them, cut them into small pieces and mix together with the crumbled cheese. Heat the oil to a high temperature in the frying pan and add half of the eggs. When the mixture sets, spread the greens on top of it and then add the remaining eggs. Turn the omelette to cook well on both sides.