Seaweed, Greens, and Feta Spring Omelette is a modern British recipe for a classic springtime omelette with a filling of spinach and chive greens with fresh or dried seaweed. The full recipe is presented here and I hope you enjoy this classic British version of: Seaweed, Greens, and Feta Spring Omelette.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
I would suggest starting with something easy like sea lettuce then as you forage more you can add more seaweed. Good suggestions would be dried dulse, boiled laver, spiral wrack bladders, the terminal reproductive bladders of egg wrack. For a peppery kick add dried pepper dulse. You could also add puréed bladderwrack or puréed Japanese wireweed. (See this site's guide to edible seaweed for other edible seaweed that you might want to add.)
Crack the eggs into a bowl, whisk lightly then add the chives, pepper, milk and some of the dried seaweed (if usiling). Beat everything together.
Set a frying pan over medium heat, and once hot add the butter. Reduce the heat slightly then pour in the eggs, whisk lightly then allow the eggs to cook, using a spatula to gently push the edges of the eggs toward the middles and swirl in the uncooked eggs ensuring that everything cooks evenly.
When the eggs look like the are starting to set add the chopped spinach and any fresh seaweed to one half of the eggs and sprinkle the feta cheese on top. Cover the pan and cook until the eggs look done, spinach is wilted and the cheese is melted. Flip the non-covered half of the omelet over on top of the spinach, cheese and seaweed mixture.
