You might think I’m crazy for writing a recipe for an omelette, but I’m here to reignite your love for them and show you that they’re so much more than just eggs. Sometimes, the simplest things are the best …
Serves 1
Ingredients
1 leek
2 knobs of butter
2 or 3 eggs, depending on how hungry you are
A small chunk of manchego/parmesan/cheddar or even crumbled goat’s cheese
A handful of any salad leaves you like (I like them from McNally farm)
A squeeze of lemon and extra virgin olive oil for the salad
Salt and pepper
Method
1. Preparing the leek: Trim, wash and finely chop the leek. Heat a 20cm frying pan over medium heat and add a knob of butter. Once foaming, add the leek with a pinch of salt. Gently sauté for around 10 minutes until really soft, adding a splash of water if they start to brown. Season with pepper and a squeeze of lemon, then spoon into a bowl and set aside.
2. For the omelette: Return the pan to medium-high heat. Beat the eggs with a fork until completely runny with no stringy whites, then season with a little salt. Heat a small frying pan (around 20cm) for a minute over medium heat, then add a small knob of butter. Once it’s foaming, add the eggs and let them bubble for a few seconds. Gently draw the mixture into the centre with a fork, allowing the runny egg from the top to cook. Add your grated cheese into the middle then leave for a few seconds until mostly cooked. Gently fold the egg over twice before sliding onto a plate. Dress the salad in lemon juice, extra virgin olive oil, salt and pepper.
3. Serve: Spoon the leeks over the omelette and top with extra manchego shavings (if you want), black pepper and salad leaves. @kittycoles
