This baked Greek omelette is such a delicious and easy vegetarian recipe for a simple lunch or as a side dish for an evening supper. Although we usually have it for dinner served simply with sliced tomatoes covered in olive oil and balsamic vinegar. Yummy!
Ingredients
1 tablespoon olive oil
3 leeks
1 bag of spinach
1 bag of wild rocket
1 bag of watercress
1 packet of feta cheese
Handful of fresh mint (chopped)
Goats cheese (as much or as little as you like but I believe the cheesier the better!)
8 eggs
Salt and freshly ground black pepper
(You can actually use whatever green ‘leaves’ you have available – but these are our favourite)
Method
Heat the olive oil in a deep bottomed frying pan then cook the leeks before adding the rest of the green ‘leaves’. Let cook for a few minutes, stirring every now and again. In the meantime, heat the oven to 160 degrees.
In a large bowl, mix the eggs with the feta, goat’s cheese, salt and pepper and chopped mint. Add the cooked green vegetables before pouring into a greased quiche dish. Bake in the oven for 40-45 minutes.
Personally, I prefer it cooked for 40 minutes so the eggs are still a little soft.
Serve with tomatoes or any other salad. It’s totally delicious!
