Pea & Leek Omelette

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13 Ingredients

Number of servings

4

250grams baby potatoes
75grams butter
1tablespoons olive oil
500grams leeks, trimmed, cleaned and cut into 1 cm (½ inch) slices
200grams peas, frozen or fresh
6 eggs
2/3 cup milk
2tablespoons chives, chopped
125grams soft garlic and chive cheese
1 pinch salt
1 pinch pepper
125grams salad leaves (to serve)
4tablespoons salad dressing (to serve)

Method

Step 1 of 5

Cook the potatoes in boiling water for about 10 minutes or until cooked but still firm.

Step 2 of 5

Meanwhile, melt the butter with the oil in a large frying pan, add the leeks, cover and cook, stirring frequently, for 8-10 minutes or until soft. Stir in the peas.

Step 3 of 5

Drain the potatoes, cut them into quarters and add to the frying pan. Continue cooking for 2-3 minutes.

Step 4 of 5

Whisk the eggs with the milk and chives, season well and pour into the frying pan. Move around with a spatula so that the vegetables are well coated and the egg begins to cook. Crumble the cheese on top and leave over a medium heat for 2-3 minutes until the egg becomes firm.

Step 5 of 5

Place under a preheated hot grill for 3-4 minutes until the omelette is completely set and the top is golden brown. Serve in thick slices with a prepared salad and ready-made dressing.