Leek, spinach and feta omelettes

Ingredients (serve 2):

• 50g butter
• 2 leeks, trimmed, halved lengthwise, thinly sliced
• 2 cloves garlic, crushed
• 100g baby spinach, plus extra, to serve
• 6 eggs
• 2 tablespoons finely chopped flat-leaf parsley
• 80ml (1/3 cup) olive oil, plus extra, to drizzle
• 50g (1/4 cup) feta, crumbled

Method:

1. Melt butter in a large frying pan over medium heat. Add leeks, garlic and cook, stirring occasionally, for 15 minutes or until leeks are soft.
2. Add spinach and stir to combine. Cook for a further 30 seconds or until spinach is wilted. Season with salt and pepper.
3. Whisk eggs, parsley and 1 tablespoon cold water in a large bowl.
4. Heat 2 tablespoons oil in a 26cm non-stick frying pan over medium–high heat. Add half the egg mixture, swirling pan to coat base.
5. Cook for 2 minutes or until top is almost set and base is golden.
6. Spoon half the leek mixture over half the omelette. Fold omelette over to enclose.
7. Slide onto a plate and scatter with half each of the feta and extra spinach.
8. Repeat with remaining oil, egg mixture, leek mixture, feta and spinach.
9. Drizzle with extra oil and serve.