A special omelet that you can enjoy as an appetizer or a hearty snack, with a glass of cool wine.
Serves: 3 Preparation time: 5m Cooks in: 10m Ready in: 15m
2 tablespoons butter
2 tablespoons grated Kasseri cheese
100g. Aegina pistachios, without their shells
Salt and freshly ground pepper
Rub the pistachios in order to remove the soft skins. Place them in a bowl. Break the eggs, pour into a different bowl and beat gently with a fork. Salt them lightly and add the grated cheese.
In a ramekin, add the butter and heat until melted. Add the peanuts, stir well and add the eggs. Do all these over medium heat so that the omelet keeps its white color. With the help of a spatula, fold the omelet into a crescent shape.
Serve the omelet in a platter, sprinkled with freshly ground pepper.
Photo: George Drakopoulos
Food Styling: Tina Webb