Egg’cellent dish!

Can you relate to this? You get back from work late and realise that yet again you have forgotten to take the evenings dinner out of the freezer! What to do?

You don’t want to waste money on an expensive greasy takeaway but you don’t exactly feel inspired to pop out to the shops to create a last minute gourmet meal either. This is where this quick and easy little dish from Bill Granger works wonders!

Created from left overs that are lying around in the fridge, it literally takes almost no time to cook. It’s packed full of protein and veges and is relatively light, especially if you are eating later than you would like. 

The recipe below serves 4 and it’s yummy cold so the hubby and I usually take a portion to work the next day…

Bill Grangers ‘Open-Faced Feta and Leek Omelette’

2 x leeks, washed and sliced (The recipe says white part only but I used all of it)

3 small zucchini (courgettes), finely sliced

A couple of handfuls of Broccoli, chopped very small (Bills recipe doesn’t include this)

1-2 tablespoons of olive oil

2 tablespoons, chopped fresh mint

3 tablespoons chopped fresh flat-leaf parsley

6 eggs, lightly beaten with 2 tablespoons water

A little salt and pepper

115 g feta cheese, drained

Heat the grill to its highest setting. Place a 9 inch frying pan (with a heatproof handle) over a medium to high heat. Add the olive oil, leek, salt and pepper and cook for 5 minutes stirring continuously. Add the broccoli and zucchini and cook for another 5 minutes. Sprinkle with the herbs and pour the eggs over the top. Crumble the feta over the omelette and cook for 5 minutes. Finish under the grill for another approx 5 minutes or until golden and bubbling.

And there you have it…Too easy!!