Last month I had the pleasure of being Mount Zero Olives first ever Mount Zero Hero! Each week I shared an original recipe featuring Mount Zero produce. Very proud! With this recipe I used their fresh extra virgin olive oil to make a egg roll (savoury pancake of sorts). This recipe will impress for breakfast, it's super simple. My aim was to make a gluten free 'pita' kind of thing. I ventured into the veggie patch and picked a whole load of fresh greens (you can use any greens in season at the time), mixed with a little feta, fresh herbs and topped with Mount Zeros tasty black olive tapenade. You got yourself one killer breakfast.
OLIVE OIL EGG ROLL
W SEASONAL GREENS, FETA
AND BLACK OLIVE TAPENADE
- 4 free range eggs
- ½ cup Mount Zero extra virgin olive oil
- 4 tbsp plain flour (or gluten free plain flour)
- 3 tbsp milk
- Pinch Mount Zero pink lake salt w/ native pepper berries
- ½ onion, diced
- Large bowl fresh greens (chard, red russian kale, mustard greens), chopped*
- Juice half lemon
- Handful fresh herbs
- (parsley, thyme, olive herb)
- Small piece feta cheese, crumbled
- Mount zero black olive tapenade
In a medium bowl add egg, oil, flour, milk, salt and whisk until smooth. Set aside.
Heat a non stick fry-pan over a medium heat, add a splash of olive oil. Cook onion until soft. Add greens and squeeze in lemon, stir until the greens begin to wilt. Turn off heat. Add herbs and feta, stir to combine and transfer to a bowl.
Wipe clean your non stick pan with a little paper towel. Heat over medium heat (add butter if you don’t have a non-stick fry-pan). Add enough batter to coat the bottom of the pan, swirl around to coat, cook until the top is not runny. Turn over and cook for a few seconds and transfer to a plate. Repeat until batter is used.
To assemble. Spoon on greens, fold, top with a spoonful of tapenade.
*Use any seasonal greens you have available. For example - spinach, silverbeet, edible weeds, kale or mizuna.