Leek, spinach and feta omelettes

Shake up your weeknight meal routine with this vegetarian leek, spinach and feta omelette!

Recipe «Leek, spinach and feta omelettes» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 50g butter, 2 leeks, trimmed, halved lengthwise, thinly sliced, 2 cloves garlic, crushed, 1/4 cup tarragon leaves, finely chopped, 100g baby spinach, plus extra, to serve , 6 eggs, 2 tbsp finely chopped flat-leaf parsley, 80ml olive oil, plus extra, to drizzle , 50g Persian feta, crumbled, Roasted pine nuts , to serve.

Ingredients:

• 50g butter 
• 2 leeks, trimmed, halved lengthwise, thinly sliced 
• 2 cloves garlic, crushed 
• 1/4 cup tarragon leaves, finely chopped 
• 100g baby spinach, plus extra, to serve 
• 6 eggs 
• 2 tbsp finely chopped flat-leaf parsley 
• 80ml olive oil, plus extra, to drizzle 
• 50g Persian feta, crumbled 
• Roasted pine nuts , to serve 

Instructions

1. Melt butter in a large frying pan over medium heat. Add leeks, garlic and tarragon, 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.
2. 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.
3. 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.
4. Drizzle with extra oil and scatter with pine nuts, if using, to serve.