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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large pot, heat enough oil to cover the bottom. | 2. Add the lettuce and onions and stir-fry for 1 or 2 minutes. | 3. Add 1 cup of water and some salt and pepper and continue to cook until the water has evaporated. | 4. Remove from the heat and add the mint and dill weed. | 5. Toss it well together and set it aside to cool completely. | 6. Heat the oven to 450°F and generously butter a large baking dish. | 7. In a large bowl beat the eggs until frothy. | 8. Gently fold in the cooled lettuce mixture. | 9. Pour it into the buttered dish and bake until the center seems firm. | 10. Serve with fresh bread and greek salad. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
romaine lettuce	2	heads	chopped	212.84	41.1908	15.3996	3.7560000000000002
dill weed	1	cup	chopped	3.827	0.6248	0.3079	0.0997
spring onion	10		chopped	-	-	-	-
salt pepper				-	-	-	-
egg	12			858.0	4.32	75.36	57.06
olive oil				-	-	-	-
mint	2	tablespoons	dried	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.