Open feta and leek omelette

Recipe from: 6/1/2003 12:00:00 AM

Ingredients 12
Servings 1
Minutes 10


Serving Change
  • 30
    olive oil
  • 2
    leeks, washed and sliced
  • salt and freshly ground black pepper
  • 3
    small baby marrows, sliced
  • 30
    chopped fresh mint
  • 45
    parsley, chopped
  • 6
    eggs, lightly beaten with 30 ml water
  • 115
    feta cheese, drained
  • Topping
  • 60
    olive oil
  • a few fresh oregano leaves
  • 16
    baby tomatoes, on their stalks


Heat olive oil and sauté leeks until soft, then season with salt and pepper.
Add baby marrows and cook for another 5 minutes.
Sprinkle with herbs and pour eggs over the top.
Crumble feta cheese over omelette and cook for five minutes.
Finish cooking omelette under a preheated grill for another five minutes, or until golden and bubbling.
To make the topping, heat olive oil in pan, add oregano leaves and tomatoes and toss in hot oil, until they just start to soften and split.
Season with salt and freshly ground black pepper.
Serve wedges of omelette with the tomatoes and a good drizzle of extra-virgin olive oil.

Read more on: grill  |  sauté


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