Stamnagathi is a wild green, in fact, it is a variety of wild radish. It is a natural plant of Crete, mainly of the prefecture of Chania, but it is also found in the rest of the Mediterranean. It is wintergreen and particularly resistant to low temperatures and snow. Stomnagathi as a plant is particularly rich in antioxidants and omega-3 fat. It stimulates the immune system and has antiseptic, antirheumatic and hypoglycemic properties. It contains vitamins C and E as well as trace elements such as iron, potassium, sodium, phosphorus, and magnesium.
- 250 g of stamnagathi
- 5 eggs
- graviera of Crete grated
- olive oil
We clean and wash the greens well. Boil them for about 10 minutes in salted water. In a non-stick pan, pour the stamnagathi and cook for 4 minutes. Beat the eggs and add them. Pour some salt and some paprika. We prune the omelet in several places to cook well from the underside. Sprinkle our omelet with lots of gravy. Place our pan in the oven in the grill for a few minutes, grow and our omelet is ready.