Leek, spinach and feta omelettes
Delight in a nutritious Leek, Spinach, and Feta Omelette recipe! Made with fresh leeks, garlic, tarragon, parsley, and savory feta cheese, this easy and delicious dish is perfect for breakfast or brunch. Discover a new favorite with simple, wholesome ingredients and rich, satisfying flavors.
- 03 Apr 2024
- Cook time 30 min
- Prep time 15 min
- 2 Servings
- 7 Ingredients
Leek, spinach, and feta omelettes are a delicious and nutritious meal option that combines the delicate sweetness of leeks, the earthiness of spinach, and the creamy tang of feta cheese. This recipe is perfect for breakfast, brunch, or a light dinner and offers a satisfying blend of flavors that will delight your taste buds.
Ingredients:
Instructions:
- Clean and thinly slice the leeks, ensuring any dirt or grit is removed from the layers.
- Mince the garlic cloves.
- Chop the fresh tarragon and parsley.
- Crumble the feta cheese if it's not pre-crumbled.
- (Optional) Rinse and roughly chop a handful of fresh spinach if you're adding it.
- In a large skillet, melt the butter over medium heat.
- Add the sliced leeks and sauté for about 5-7 minutes, or until they become soft and translucent.
- Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- (Optional) Stir in the chopped spinach and cook until it wilts, about 2-3 minutes.
- Remove the skillet from the heat and stir in the chopped tarragon. Set the mixture aside.
- In a large bowl, whisk the eggs until well beaten.
- Stir in the fresh parsley and a pinch of salt and pepper.
- Add the leeks, garlic (and spinach if used) mixture to the eggs, combining well.
- Heat a small non-stick skillet over medium heat.
- Lightly grease the skillet with a touch of butter or non-stick spray.
- Pour in a portion of the egg and leek mixture, spreading it out to cover the bottom of the skillet evenly.
- Cook for about 2-3 minutes until the edges start to set.
- Sprinkle a portion of the crumbled feta cheese over half of the omelette.
- Carefully fold the omelette in half over the cheese and cook for another 1-2 minutes until the eggs are fully set and the cheese is slightly melted.
- Transfer the omelette to a plate and keep warm.
- Repeat the process with the remaining egg mixture and feta cheese to make additional omelettes.
- Serve the omelettes hot, garnished with additional chopped parsley if desired.
- Enjoy your delicious leek, spinach, and feta omelettes as a satisfying breakfast, brunch, or even a light dinner!
Tips:
- Make sure to clean the leeks thoroughly to remove any dirt and grit between the layers.
- Cook the leeks on a low heat to ensure they become tender without browning too quickly.
- Whisk the eggs well to introduce air into the mixture, which will make the omelettes fluffy.
- Use a non-stick skillet to prevent the omelettes from sticking and to make flipping easier.
- Add the feta cheese just before the eggs are fully set to ensure it melts slightly but doesn't become too runny.
Leek, spinach, and feta omelettes are a versatile and easy-to-make dish that can be enjoyed at any time of the day. With the right preparation and cooking techniques, you can create a flavorful and healthy meal that showcases the best of fresh ingredients. Enjoy your omelette with a side of crusty bread or a fresh salad for a complete and satisfying meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 430 grams |
| Energy | |
| Calories 710kcal | 28% |
| Protein | |
| Protein 33g | 22% |
| Carbohydrates | |
| Carbohydrates 40g | 12% |
| Fiber 3.49g | 9% |
| Sugar 8g | 8% |
| Fat | |
| Fat 45g | 54% |
| Saturated 22g | 75% |
| Cholesterol 710mg | - |
| Vitamins | |
| Vitamin A 700ug | 77% |
| Choline 530mg | 97% |
| Vitamin B1 0.29mg | 24% |
| Vitamin B2 1.01mg | 78% |
| Vitamin B3 1.18mg | 7% |
| Vitamin B6 0.72mg | 42% |
| Vitamin B9 240ug | 61% |
| Vitamin B12 2.17ug | 90% |
| Vitamin C 30mg | 32% |
| Vitamin E 3.34mg | 22% |
| Vitamin K 170ug | 141% |
| Minerals | |
| Calcium, Ca 380mg | 29% |
| Copper, Cu 0.25mg | 0% |
| Iron, Fe 7mg | 63% |
| Magnesium, Mg 80mg | 19% |
| Phosphorus, P 480mg | 38% |
| Potassium, K 1340mg | 39% |
| Selenium, Se 55ug | 99% |
| Sodium, Na 670mg | 45% |
| Zinc, Zn 3.28mg | 30% |
| Water | |
| Water 290g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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