Open-faced Leek & Feta Omelette with Bee Lane Smoked Tomatoes

Open-faced Leek & Feta Omelette with Bee Lane Smoked Tomatoes

Serves 4

Vegetarian | Gluten free

Satisfying and delicious for breakfast, weekend brunch or Sunday supper!

INGREDIENTS

For the omelette:
2 Tb olive oil
2 leeks, washed and sliced
3 small zucchini, sliced
l
arge handful fresh herbs, finely chopped (we used parsley, oregano and chives)
6 eggs, lightly beaten with 2 Tb water
120g Greek feta, crumbled
sea salt
freshly ground black pepper

To serve:
150g tub Bee Lane cold smoked tomatoes, drained and brought to room temperature (save the flavoured oil for another use).

INSTRUCTIONS

  • Preheat grill to hot.
  • Heat a 22cm non-stick frying pan over medium-high heat.
  • Add the olive oil and sliced leeks, and cook for about 5 minutes, stirring often.
  • Add the sliced zucchini and cook for another 5 minutes, stirring occasionally.
  • Season to taste with sea salt and freshly ground black pepper.
  • Add the chopped herbs and lightly beaten eggs and stir enough to combine.
  • Sprinkle over the crumbled feta, and continue to cook omelette for 5 more minutes or until nearly set.
  • Place the pan under the preheated grill and cook for a few more minutes until golden brown on top.

To serve:

  • Scatter the cooked omelette with the drained cold smoked tomatoes and serve straight from the pan.