Kampouna is the flower of the onion, which was formerly used to prepare the homonymous Santorini omelette, along with spring onions. Today, this omelette is made mainly with spring onions and the name “kampouna” refers to this old recipe.
Cooking Time:
10′ preparation
12′ cooking
Total: 22′
Ingredients
Servings: 2
- 1 large fresh spring onion, finely chopped
- 3 eggs, lightly beaten
- 3 tbsp olive oil
- Salt, freshly ground pepper
Method
To make the omelette, start by heating a non-stick pan over medium heat. Add the olive oil and the fresh spring onion. Sauté for 1–2 minutes until it softens, then add the beaten eggs and some salt.
Let the omelette cook on the bottom side until it sets and becomes lightly golden.
Cover the pan with a large plate or a lid, and with a steady but quick motion, flip the omelette so the cooked side is facing up.
Then let it slide back into the pan, this time with the uncooked side facing down, and cook for another 1–2 minutes until golden.
Sprinkle with freshly ground pepper and serve immediately.
EGGS, ONION, MAIN MEAL, BREAKFAST, GREEK TRADITIONAL
See the Recipe in Greek
Source: Γαστρονόμος
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