Use two fresh eggs per person. Gently whisk the eggs with a fork, but don’t over whisk. Add herbs or chives and about 40g of grated cheese, if you prefer. Use a small pan (about 15cm). Heat a little sunflower oil and butter together in the pan. Cover the base completely and then turn the heat to high. Pour the egg into the pan and tilt to cover the base. Leave for a few seconds, then tilt the pan and use a spoon to draw the edge of the omelette into the centre and allow the liquid egg to flow into the space. Tip the pan the other way and do the same thing. Continue to cook until the omelette is almost set. Flip one side of the omelette over towards the centre and fold over again. Dish up onto a warm plate. Serve immediately.
Preparation time: 20 minutes
Cooking time: approximately 20 minutes
• 20ml butter
• 20ml olive oil
• 2 leeks, sliced
• 1 bunch of spinach, steamed
• 30ml marinated sundried tomatoes or piquanté peppers, chopped
• 3ml grated lemon zest
• 5ml freshly chopped thyme or lemon thyme, plus extra to garnish
• 200ml ricotta cheese
• 8 eggs for omelettes
• roasted cherry tomatoes, to serve
• whole-wheat or rye bread, to serve
1 Heat the butter and olive oil in a frying pan and add the leeks. Simmer gently for about 10 minutes, stirring occasionally, until golden and caramelised.
2 Drain and shred the spinach and then stir into the leek mixture. Stir until heated through. Add the sundried tomatoes, lemon zest and herbs. Fold into the ricotta. Cover and keep warm while you make the omelettes.
3 Make the omelettes and spoon some of the prepared filling onto each one before folding over. Serve with whole-wheat or rye bread and roasted cherry tomatoes, garnished with thyme.
Text and image source: Ideas magazine