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Everything about this dish reminds me of a simple, toss it together version of the Greek spinach pie, spanakopita. I love having the essence and flavor without dealing with filo dough. Use this simple Baked Farro recipe to cook up the grains or for a gluten-free version use leftover brown rice.
Dive into this, when you want a chunky salad of vegetables. Leave out the feta to make it vegan or even crumble in a bit of tofu. Add lettuce and a protein to make it a main dish. Many fresh herbs will work in this salad such as oregano, parsley, basil, dill or mint- substitute in what you have available.
Combine leftover vegetables from a Greek Salad with a bit of Hummus in a wrap for a quick healthy lunch.
Perfect as a quick snack, appetizer, or as an easy side for Mexican soups, rice or bean dishes. If you do not have fresh southwest hatch chilies available, seek out frozen green chilies. Otherwise, the green chilies diced and in a can will work too.
Any extra greens from spinach to dandelions to mustard greens will work for this omelette. And truly your favorite cheese will substitute nicely as well.
