Greek Food, Cooking and Recipe Community

Recipe for Greek Style Artichoke & Fresh Fava Bean Omelet

1 - 3 of 3 Posts
dpappas87

dpappas87

Active member
This recipe is so unique and super healthy!! Please let me know if you try it out :)

  • 3 small trimmed artichokes
  • 1 cup fresh or frozen green fava beans
  • Olive oil for frying
  • 1 medium sliced onion
  • 1-2 cloves, minced garlic
  • 4 eggs
  • 1 1/2 cups sliced (optional) spicy sausage or loukanika (Greek sausage)
  • Salt and Pepper, to taste
  • Fresh chopped parsley
I found it on Greekboston.com https://www.greekboston.com/food/eggs/artichoke-fava-bean-omelet-recipe/
 
  • Like
Reactions: greek_ggirl
dpappas87 said:
This recipe is so unique and super healthy!! Please let me know if you try it out :)

  • 3 small trimmed artichokes
  • 1 cup fresh or frozen green fava beans
  • Olive oil for frying
  • 1 medium sliced onion
  • 1-2 cloves, minced garlic
  • 4 eggs
  • 1 1/2 cups sliced (optional) spicy sausage or loukanika (Greek sausage)
  • Salt and Pepper, to taste
  • Fresh chopped parsley
I found it on Greekboston.com https://www.greekboston.com/food/eggs/artichoke-fava-bean-omelet-recipe/
Click to expand...
Woah i've never heard of a recipe like this, thanks for sharing!
 
dpappas87 said:
This recipe is so unique and super healthy!! Please let me know if you try it out :)

  • 3 small trimmed artichokes
  • 1 cup fresh or frozen green fava beans
  • Olive oil for frying
  • 1 medium sliced onion
  • 1-2 cloves, minced garlic
  • 4 eggs
  • 1 1/2 cups sliced (optional) spicy sausage or loukanika (Greek sausage)
  • Salt and Pepper, to taste
  • Fresh chopped parsley
I found it on Greekboston.com https://www.greekboston.com/food/eggs/artichoke-fava-bean-omelet-recipe/
Click to expand...
My family used to make something like this all the time but we always just kept it strictly vegetarian and never put meat or sausage in it. I bet it tastes delicious!
 
1 - 3 of 3 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

What is your favorite Greek potato dish?

Potatoes show up in so many Greek meals, and I think they are often at their best when they soak up plenty of olive oil, lemon, herbs, and cooking juices.

Greek lemon potatoes are probably the first thing that comes to mind for me. I love when they are roasted until they are soft inside, a little crisp around the edges, and full of lemon and oregano. Potatoes cooked alongside chicken or lamb are also hard to beat because they absorb so much flavor from the pan.

I also enjoy simple boiled potatoes dressed with olive oil, lemon, parsley, and salt, especially with fish or grilled meat.

What Greek potato dish do you make most often? Do you prefer lemon potatoes, potatoes roasted with meat, fried potatoes, or something else? And is there a particular seasoning or family method that makes your version especially good?

Do You Make Avgolemono Thick or Brothy?

I usually prefer avgolemono somewhere in the middle. I don’t like it so thick that it feels almost like a cream soup, but I also don’t want it completely thin and brothy. For me, the best version has enough egg and lemon to give the broth some body while still keeping it light.

A lot probably depends on what kind of avgolemono you’re making, too. In chicken soup, I like it a little more brothy because I want the rice or orzo and chicken to still stand out. With something like lahanodolmades, I don’t mind the avgolemono sauce being thicker because it is coating the food rather than serving as the soup itself.

The lemon level matters just as much as the thickness. I like enough lemon to make it bright and noticeable, but not so much that it overwhelms everything else. I think balance is really the key.

Greek cooking without a recipe?

I've been thinking about how much traditional Greek cooking relies on instinct rather than following exact recipes. Some of the Greek dishes I learned to make were taught to me by feel, with someone showing me what to do rather than measuring everything out.

I actually enjoy cooking this way, but I've noticed that it can make certain dishes difficult to recreate consistently! Sometimes everything comes together perfectly, and other times I wonder what I did differently.

I'm curious how others approach this. Did you learn Greek cooking by watching your yiayia, mother, or other relatives? Do you measure ingredients, or do you just know when something looks, smells, or tastes right?

Do you put potatoes in your briam?

I've noticed that there are quite a few variations of briam, especially when it comes to which vegetables people include. One ingredient I'm particularly curious about is potatoes. Do you always put potatoes in your briam, or do you prefer making it without them?

I usually think of briam as a combination of zucchini, eggplant, potatoes, tomatoes, onions, and plenty of olive oil. I love how the potatoes absorb all those wonderful flavors as everything slowly roasts together in the oven.

However, I've seen recipes that leave the potatoes out entirely and focus more on the summer vegetables. I imagine that makes the dish a little lighter.

I'm also curious whether there are regional differences in how briam is prepared throughout Greece. Does your family have a particular way of making it? And what vegetables do you consider absolutely essential?

Do You Put Cinnamon in Your Keftedes?

I’m curious how everyone here makes keftedes, especially when it comes to cinnamon. I know some Greek families add a little cinnamon to the meat mixture, while others would never think of putting it in.

In my experience, even a small amount can change the flavor quite a bit. It gives the keftedes a warmer, slightly sweeter spice in the background, but I can also see how it might not be for everyone. I’ve had versions that lean more heavily on oregano, mint, parsley, garlic, and onion instead.

Do you put cinnamon in your keftedes? If you do, how much do you usually use, and was that something your family always did? I’d also be curious to know if it varies depending on what part of Greece your family comes from.

Would love to hear how everyone seasons theirs and what you consider essential for really good keftedes.
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top