( SERVES 4 )
Photo by Tam West
|1 Tbsp||Olive oil|
|1 medium||Leek, white and light green parts, well washed and finely sliced|
|1 large handful||Flat leaf parsley leaves, finely chopped|
|1 handful||Mint, or coriander leaves, roughly chopped|
|2 pieces||Marinated buffalo cheese, marinated in garlic and thyme, or soft goat’s cheese|
- Place the oil and butter in a large frying pan and place over very low heat. Add the leek and cook until very soft, about 10 minutes.
- Combine the eggs, cream and herbs in a bowl and gently whisk. Season with salt and freshly ground black pepper. Pour over the leek, increase the heat to medium and begin to cook the egg. As the egg cooks around the edges, use a spatula to push the mixture towards the middle allowing uncooked egg to run into the gaps. Repeat once or twice.
- Dollop pieces of cheese over the top of the egg mixture. Using a spatula, lift half of the omelette to fold over the other half. (If you have an ovenproof frying pan, you can leave as is and place under the grill to finish cooking.)
- Cut into four and serve in warmed pita or Lebanese bread with plenty of salad.