Leek, Kale and Herb Omelette with Green Salad

Ingredients

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, finely sliced

For the salad

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

Method

1. In a bowl, whisk the eggs, herbs, salt and pepper.
2. Warm a flat frying pan or omelette pan on a medium heat. Add the oil and heat for 30 seconds. Add the leek and kale and cook for 2 minutes, stirring frequently, until they are slightly softened. Spread out evenly over the base of the pan.
3. Pour the egg and herb mixture on to the leek and kale mixture. Cook for 3-4 minutes until set. If a firmer set is required, cook for longer on the stove or transfer to a pre-heated grill to finish.
4. Meanwhile, in a bowl, toss the salad leaves with the lemon juice and olive oil.
5. Fold the omelette in half and remove from the pan.
6. Slice the omelette in two and transfer to warm plates.
7. Serve with the dressed salad leaves.