Leek and feta cheese omelette

leek and feta cheese omelette

Sometimes time is the essence, particularly when you have a demanding  job (am I right, Candi?). Cooking anything too complicated is simply not an option when you get home from work dog tired  but it’s still nicer to rustle something simple up and prepare your food from scratch than buying a ready made meal and sticking it in the microwave. Much healthier-and cheaper. This is where a nice omelette (frittata in Italian) can do the job very nicely, thank you. It requires minimum effort and if you can get hold of some  free range eggs and organic vegetables it can be tasty and wholesome too. I have made many different ones. With mushrooms, spinach, courgettes, onions…. This particular omelette it’s especially nice because it combines the sweetness of the leeks with the saltiness of the feta cheese. It’s a favourite of mine.

INGREDIENTS (for two)

4 eggs (possibly free range)

2-3 tablespoons milk

2 leeks (thinly sliced)

100 gr. feta cheese (crumbled)

seasoning

1 tablespoon olive oil

PREPARATION

Gently shallow fry the leeks in a frying pan in the olive oil. Beat the eggs and add the milk and the seasoning (don’t put too much salt as the feta cheese is already rather salty). When the leeks are nice and soft add the beaten eggs. Crumble the  feta cheese on the top. Let it cook gently. I always finish off the omelette under a hot grill rather than turning it in the pan and ending up with a right old mess! Serve it with a nice salad.