I made this egg dish kind of by accident. What started as something with lofty aspirations as a main ensemble, got flipped on it’s head when I realised I was ill-prepared for my gastronomic experiment having forgotten to buy half the ingredients I’d dreamed would be in my masterpiece. I threw everything in together and whipped up an omelette so as not to waste the already chopped ingredients, and voila, a very simple Sunday brunch idea was hatched.
2 tablespoons of rice bran oil
2 cups of sliced leeks
60 g of smoked salmon, coarsely chopped
1 tablespoon of finely chopped dill
½ teaspoon of sea salt
4 free-range eggs, whisked
70g of feta
Cracked pepper, to taste
- Preheat the oven to 180°
- Heat the oil in a pan over medium heat. Sauté the leeks for 15 minutes in a small fry pan
- In a large bowl, combine the leeks, salmon, dill, salt, and eggs. Pour the mixture into the pan and cook the omelette on a medium heat until the edges are cooked (just lose their gloss)
- Sprinkle the feta cheese on the top
- Transfer to a shelf ¾ high in the oven, and turn up to a grill heat. Grill until the omelette loses its glossy look and the cheese is just starting to brown
- Serve with a couple of pieces of toast of your choice…dark rye bread pairs brilliantly, but grainy gluten-free is just as good for those avoiding gluten!
Leeks – Leeks have similar nutritional benefits as onions and garlic. They provide a good source of fiber, folic acid, vitamins B6 and C, and manganese.