Preparation time is 5minutes
Cook time is 19minutes
Total time is 24minutes
Serve is for 4 people
Unable to load
Difficulty level: 2 out of 4
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.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.