Leek, Kale and Herb Omelette with Green Salad

Family Meals

Makes 2 Portions
Not Suitable for freezing
Preparation 10 minutes
20 minutes cooking time
140 C°, 275 F°, Gas Mark 1

Ingredients

For the salad:

80g salad leaves
1 tsp lemon juice (5ml)
1 tsp olive oil (5ml)

For the omelette:

6 medium free-range eggs (330g)
5g flat leaf parsley, finely chopped
3g chives, finely chopped
Pinch of salt
Pinch of ground black pepper
2 tsp olive oil (10ml)
100g leeks, thoroughly washed and thinly sliced
50g kale, de-stalked and finely sliced

Method

Toss the salad leaves with the lemon juice and olive oil then set aside.
Whisk together the eggs, herbs, salt and pepper.
Heat the oil in a non-stick omelette pan and sweat the leeks and kale for two minutes, stirring frequently, until they are slightly softened.
Add the egg and herb mixture to the pan.
When the egg starts to set on the outside and pull away from the side of the pan, flip it over to cook the other side for a few minutes.
Fold the omelette in half and remove from the pan.
Cut the omelette in two and serve each half on a plate with the salad leaves