A couple weeks ago I bought a brick of Kefalotiri cheese to make Saganaki (recipe coming soon!) and I had some leftover cheese. Kefalotiri is a hard, dry Greek cheese made of sheep or goat’s milk. Inside it’s dappled with small, irregular holes, and it has a sharp aroma and a tangy, salty taste. To me, the texture and flavor of Kefalotiri is very similar to Pecorino Romano or Parmigiano-Reggiano, so either of those might work well as a substitute.
Chives grow wild in Greece, so when one of Mike’s colleagues was sweet enough to give me a large bag of chives (thank you, Thom!) I immediately thought of pairing the chives with Kefalotiri cheese. And what could be an easier, more delicious meal than an omelet?
I’m sending this recipe off to Chaya of Sweet and Savory for My Meatless Mondays. Thanks for hosting this event, Chaya!
(Yield: 1 serving)
2 teaspoon olive oil
1 to 2 large eggs
2 TB fresh minced chives, plus more for garnish if desired
½ to 1 oz Kefalotiri cheese, shredded
Salt and pepper
Whisk the eggs with a small pinch of salt and pepper and the chives. Add the oil to a 6-inch skillet over medium-high heat, and when the oil is hot, add the egg mixture. Rotate the pan so that the egg mixture coats the bottom. As the egg starts to set, use a spatula to gently push the uncooked egg to the edges. When the omelet is nearly set in the middle, sprinkle most of the cheese onto the omelet (reserving a little cheese to sprinkle on as garnish). Cook until the omelet is set and the cheese is starting to melt (about 30 seconds), then flip one half of the omelet over. Transfer to a plate and garnish with remaining cheese and more chives if desired.