Pea & Leek Omelette
Preparation time is 5minutes
Cook time is 19minutes
Total time is 24minutes
Serve is for 4 people
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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.
Categories
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