- 200 g baby leeks, sliced
- 3 T olive oil
- sea salt and freshly ground black pepper, to taste
- 100 g butter
- 12 large free-range eggs, whisked
- 20 g soft herbs (parsley, basil, mint or chives), chopped
- 4–6 baby marrows, grated
- 150 g Woolworths Boursin soft garlic-and-herb cheese, broken into pieces
- Woolworths chilli oil, for drizzling
1. Gently fry the leeks in a non-stick pan in 1 T olive oil until softened but still vibrant green, about 3–5 minutes. Season and set aside.
2. Reduce the heat to medium and in the same pan melt 25 g butter, adding a little olive oil to stop the butter from burning. When the butter has melted, pour a quarter of the eggs into the pan, sprinkle with some herbs, some of the cooked leeks and some raw grated baby marrow.
3. Using the tip of a spatula, lightly jiggle and move around the middle of the egg mixture creating small holes for the runny egg to fill, helping the egg to set more evenly. Once the edges have set, gently lift the edge of the omelette using a spatula to see if it’s golden brown.
4. Sprinkle over a quarter of the cheese, season and carefully flip over half of the omelette in the pan, then cook for 30 seconds to 1 minute to set. Top with more herbs and drizzle with chilli oil. Repeat with the remaining egg mixture. Serve immediately.
Cook's note: My kitchen is never without a tray of eggs. On some nights when I’m really hungry but don’t know what to eat, or if I'm in need of a power breakfast, this omelette is my solution every time. Mix and match with whatever cheese you have in your fridge and do the same with the veggies. The key is to have everything prepped and ready before you start cooking.
Photograph: Sadiqah Assur-Ismail
Food assistants: Claire Gooderson & Emma Nkunzana