Leek, Kale and Herb Omelette with Green Salad

Ingredients

For the salad

• 80g salad leaves
• 1 tsp lemon juice
• 1 tsp olive oil

For the omelette

• 6 medium free-range eggs
• 5g flat leaf parsley, finely chopped
• 3g chives, finely chopped
• A pinch of salt
• A pinch of ground black pepper
• 2 tsp olive oil
• 100g leeks, thoroughly washed and thinly sliced
• 50g kale, stalks removed and discarded, finely sliced

Method

1. Toss the salad leaves with the lemon juice and olive oil then set aside.
2. Whisk together the eggs, herbs, salt and pepper.
3. In a non-stick omelette pan, heat the oil over a medium heat and sweat the leeks and kale for two minutes, stirring frequently, until they are slightly softened.
4. Add the egg and herb mixture to the pan.
5. When the egg starts to set on the outside and pull away from the side of the pan, flip it over to cook the other side for a few minutes.
6. Fold the omelette in half and remove from the pan.
7. Cut the omelette in two and serve each half on a plate with the salad leaves.