Ingredients:
Eggs - 4
Medium leeks - 2
Potato - 1
Parsley - 3 tbsp (chopped)
Cottage cheese - 75 gm
Walnuts - 25 gm(chopped)
Red Leicester cheese - 25 gm (grated)
Olive oil - 2 tbsp
Salt and pepper to taste
Method:
Eggs - 4
Medium leeks - 2
Potato - 1
Parsley - 3 tbsp (chopped)
Cottage cheese - 75 gm
Walnuts - 25 gm(chopped)
Red Leicester cheese - 25 gm (grated)
Olive oil - 2 tbsp
Salt and pepper to taste
Method:
- Peel and cut potato into small cubes.
- Trim the leeks of rootlets and remove any tough outer leaves. Thinly slice the leeks.
- Heat the olive oil in a nonstick frying pan over a medium heat and saute the potato cubes until lightly browned and almost tender. Remove from the pan and keep aside.
- Add the leeks to the pan and cook for 5-7 minutes or until tender. Add potatoes again to the pan.
- Beat the eggs with chopped parsley and salt and pepper.
- Pour the eagg batter over leek and potato mixture and stir.
- Cook for 5 minutes by pressing down gently the omelette until it is just firm.
- Preheat the grill on high mode.
- Remove the omelette from pan and sprinkle with the top with walnuts, cottage cheese and grated cheese.
- Cook under the grill until the cheese begin to melt, then remove and sprinkle parsley.
- Serve immediately.
No comments:
Post a Comment