Open feta and leek omelette

True Love
4 servings Prep: 10 mins, Cooking: 15 mins
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By Food24 November 03 2009
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Ingredients (12)

30.00 ml fresh chillies — 573
2.00 leeks — washed and sliced
0.00 sea salt and freshly ground black pepper
3.00 courgettes — baby, sliced
30.00 ml fresh mint — chopped
45.00 ml fresh parsley — chopped
6.00 eggs — beaten with water
115.00 g feta cheese — drained
0.00 topping — TOPPING
60.00 ml fresh chillies — 573
0.00 fresh oregano
16.00 tomatoes
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Method:

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.



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