Gino’s Baked Omelette with sundried tomatoes, rocket & feta cheese

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

Ingredients:

3 tbsp. extra virgin olive oil

250g leeks trimmed & thinly sliced

100g rocket

100g spinach

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.