Omelette with Braised Greens

THERE ARE AS many combinations of different wild greens in Crete as there are cooks. Sweet, sour and peppery greens are mixed together to make many different dishes, including this light omelette, which is really more like an Italian frittata.

In the tavernas of Herakleon, Crete’s capital, it’s brought to the table in the baking dish, then cut into squares or wedges and served warm or at room temperature, with a dollop of the local sheep’s milk yogurt on the side.