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Smoked pork omelette with black mustard



1/2 kilo black mustard
7 eggs
1 cup smoked pork ham from the thigh
1 cup kefalogravièra cheese, grated
1/2 cup milk
1/2 cup olive oil
1 teaspoon butter
Black pepper, freshly ground


Place the black mustard in plenty of boiling salted water. Boil until tender, take out with a skimmer and strain completely. Saute the black mustard in olive oil for about 8 minutes. Then place in a bowl and add salt, pepper and the smoked pork.
Preheat the oven to 180oC. Beat the eggs with a fork, until they become frothy, add the milk, the cheese and continue beating for a few more minutes. Mix them with the greenspork mixture and empty in a slightly buttered round vessel.
Bake at moderate temperature for 45 minutes.

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