Anna Maria Baraouh from Naxos - Spinach Omelet

Anna Maria Baraouh in The island of Naxos
Spinach Omelet with Cooking with Greek People
150 μl. Olive oil or 100 gr. Butter
1 kg spinach [frozen]
1 bunch parsley (chopped)
10 mint leaves (chopped)
500 gr. Chives [sliced]
Salt Pepper
Implementation
1. Strain the spinach and set it aside.
2. Saute the spring onion with the olive oil or the butter and add the parsley and the mint, salt and pepper.
3.After 3-4 minutes add the spinach, stir for 1-2 minutes and then cover and let the mixture simmer for about 10 minutes.
The mixture can be used the very next day, as well as can be put in the freezer for 3 weeks.
This mixture is for 12-14 eggs depending on their size.
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Watch as people in Greece try and teach us Greek Cooking.
We invite restaurant owners who live in Greece to live stream and teach us local dishes. We are Greek Americans living in Southern California. Our goal is to highlight restaurants in Greece and keep our kids connected to their culture.
bob stavrou anna maria barouh anna maria barouh συνταγεσ naxos greece spinach omelette recipe

[johnbooth]

The island of naxos has a very interesting and complex history starting with the family Leontini, going back to prehistory when the cycladic peoples did not speak Greek,

[CookingwithGreekPeople]

how often do you get to learn how to make a spinach omelet from the Greek Island of Naxos