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Baked Greek omelette with wild greens, herbs, leeks and feta
Serves 6
Preparation time
less than 30 mins
Cooking time
1 to 2 hours
Ingredients
3 tbsp extra virgin olive oil250g/8¾oz leeks, trimmed, cleaned and thinly sliced250g/8¾oz mixed leaves (for example, curly kale, watercress, spinach or sorrel, see above), washed, dried and shredded8 large free-range eggs, lightly beaten3 tbsp chopped mint3 tbsp chopped dill175g/6¼oz Greek feta cheese, crumbled25g/1oz grated Greek kefalotiri cheese or parmesan cheesesalt and freshly ground black pepper
Method
1. Preheat the oven to 160C/320F/Gas 3. 2. Heat two tablespoons of the olive oil in a deep frying pan over a medium heat. Add the leeks and cook gently for ten minutes until soft.3. Add the remaining oil and the mixed leaves to the pan and cook for 3-4 minutes until they have wilted down and are just tender. 4. Tip the greens into a bowl and add the eggs, mint, dill, crumbled feta, grated kefalotiri or parmesan cheese, ½ teaspoon salt and some freshly ground black pepper. 5. Oil a shallow, round, 20cm/8in non-stick cake tin, pour in the mixture and bake for about 45 minutes or until just set.6. Serve the chunky omelette with a simple tomato and onion salad and some bread.
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