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Leek, spinach and feta omelettes Leek, spinach and feta omelettes
 

Delicious & Healthy Recipes

Leek, spinach and feta omelettes

Leek, Spinach and Feta Omelettes are a savoury and wholesome dish featuring tender leeks, wilted spinach, and creamy feta cheese folded into fluffy eggs. Perfect for a nutritious breakfast or light meal with Mediterranean flair.

Ingredients

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

Instructions

Method:

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.

Add spinach and stir to combine. Cook for a further 30 seconds or until spinach is wilted. Season with salt and pepper.

Whisk eggs, parsley and 1 tablespoon cold water in a large bowl.

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.

Cook for 2 minutes or until top is almost set and base is golden.

Spoon half the leek mixture over half the omelette. Fold omelette over to enclose.

Slide onto a plate and scatter with half each of the feta and extra spinach.

Repeat with remaining oil, egg mixture, leek mixture, feta and spinach.

Drizzle with extra oil and serve.

December 13, 2021