Leek, spinach and feta omelettes

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.