40 ml olive oil & more for the baking dish
1 onion, thinly sliced
salt & freshly ground pepper
½ bunch parsley, chopped
½ bunch dill, chopped
120 ml DODONI fresh milk, full fat 3,5%
200 gr. DODONI Feta, crumbled
6-8 tbsp Galotyri DODONI
Preheat the oven at 180oC. Slice the onion and chop the herbs.
Heat the olive oil in a non-stick frying pan and saute the onion for 2-3 minutes.
Add salt and freshly ground pepper and saute for another 2-3 minutes, until soft. Remove from heat and let it cool.
Grease a heat-proof baking dish with olive oil and spread the onion on its surface.
Over that sprinkle evenly the DODONI Feta.
Over that sprinkle the chopped parsley and dill.
In a bowl beat the eggs with the DODONI fresh milk, a bit of salt and freshly ground pepper, until slightly fluffy.
Pour the egg mixture into the baking dish.
Put a few tablespoons of Galotyri DODONI over the egg mixture.
Bake the omelet in a preheated oven, 180oC, for about 30-35 minutes, until golden brown.
Serve the omelet warm or at room temperature.