Gino’s Baked Omelette with sundried tomatoes, rocket & feta cheese
(15 minutes of cooking – 40 minutes in the oven)
Serves 6 with a big salad
3 tbsp. extra virgin olive oil
250g leeks trimmed & thinly sliced
100g curly kale, shredded
8 large eggs
3 tbsp. chopped fresh mint leaves
150g feta cheese crumbled
30g freshly grated parmesan
50g sundried tomatoes in oil, drained & thinly sliced
Salt & pepper to taste
Pre-heat oven to 170oC /325oF/gas mark 3
Heat the oil in a large saucepan over a medium heat & cook the leek for 10 minutes until soft.
Add the rocket, spinach & curly Kale to the pan and continue to cook for 4-5 mins. until they have wilted down. Transfer to a large bowl and leave to cool slightly.
Break the eggs into the bowl with the greens, and add the mint, feta, parmesan & sun dried tomatoes. Season & mix well.
Oil a shallow cake tin (20cm) preferably non-stick or use a large ovenproof frying pan. Pour the mixture in and bake for 40 minutes or until just set.
Allow it to rest for 3 minutes before slicing & serve with a tomato salad.