Rick Stein's baked Greek omelette with wild greens, herbs, leeks and feta
Serves 6
Ingredients
3 tbsp extra virgin olive oil
250g/ leeks, trimmed, cleaned and thinly sliced
250g mixed leaves (for example, curly kale, watercress, spinach or sorrel, see above), washed, dried and shredded
8 large free-range eggs, lightly beaten
3 tbsp chopped mint
3 tbsp chopped dill
175g Greek feta cheese, crumbled
25g grated Greek kefalotiri cheese or parmesan cheese
salt and freshly ground black pepper
Method
1. Preheat the oven to 160C/320F/Gas 3.
2. Heat two tablespoons of the olive oil in a deep frying pan over a medium heat. Add the leeks and cook gently for ten minutes until soft.
3. Add the remaining oil and the mixed leaves to the pan and cook for 3-4 minutes until they have wilted down and are just tender.
4. Tip the greens into a bowl and add the eggs, mint, dill, crumbled feta, grated kefalotiri or parmesan cheese, ½ teaspoon salt and some freshly ground black pepper.
5. Oil a shallow, round, 20cm/8in non-stick cake tin, pour in the mixture and bake for about 45 minutes or until just set.
6. Serve the chunky omelette with a simple tomato and onion salad and some bread.
Rating ***
Rating ***
Source