Recipes Leek, spinach and feta omelettes

Recipes Leek, spinach and feta omelettes

Recipes Leek, spinach and feta omelettes

Recipes Leek, spinach and feta omelettes Wring up your weeknight meal routine along with this vegetarian leek, spinach and feta omelette! Leek, spinach and feta omelettes


  • 50g butter
  • two leeks, cut, halved lengthwise, thinly sliced up
  • 2 cloves garlic, smashed
  • 1/4 glass tarragon leaves, finely sliced
  • 100g infant spinach, in addition extra, to serve
  • 6 eggs
  • 2 tablespoons carefully chopped flat-leaf parsley
  • 80ml (1/3 cup) olive essential oil, plus additional, to drizzle
  • 50g (1/4 cup) Local (marinated) feta, crumbled
  • Roasting pine nuts (optional), in order to provide


  • Phase 1

    Melt butter in a huge frying pan over moderate heat. Include leeks, garlic and tarragon, and prepare, stirring occasionally, for a quarter-hour or even until leeks are soft. Include spinach and stir to combine. Make to get a further 30 seconds or even till spinach is wilted. Season along with sodium and pepper.

  • Step 2

    Whisk eggs, parsley and 1 tablespoon cold water in the large bowl. Heat 2 tablespoons essential oil in a 26cm non-stick frying skillet over medium�high heat. Add half the particular egg mixture, swirling pan to layer base. Cook for just two minutes or till top is almost set and bottom is golden.

  • Phase 3

    Spoon half the leek mixture more than half the omelette. Collapse omelette more than to enclose. Slide on to a dish and scatter with fifty percent each one of the feta and additional spinach. Repeat with staying oil, ovum mixture, leek mixture, feta and spinach.

  • Step four Drizzle with extra essential oil and spread with pine nuts, in the event that using, in order to serve.