Friday Feast: Persian Herb Omelette

Vegetarian. Serves 4

• 1 tablespoon olive oil
  
• 1 leek, white and green parts, finely sliced
  
• 8 medium eggs
  
• 2 spring onions, finely sliced
  
• Handful each of parsley, dill, coriander and chives, finely chopped
  
• 1 tablespoon plain flour
  
• 1 teaspoon baking powder
  
• 2 teaspoons ground turmeric
  
• Salt and freshly ground black pepper
  
• Squeeze of lemon juice
  
• 75g feta, crumbled
  
• Green salad, to serve (optional)
  

1. Preheat the oven to 200°C/180°C fan/gas mark 6.
   
2. Heat the oil in a large, ovenproof frying pan and add the leeks. Fry for 6–8 minutes over a low–medium heat, stirring from time to time, until softened.
   
3. Meanwhile, beat the eggs in a large bowl and add the spring onions, herbs, flour, baking powder and turmeric. Season well and pour the egg mixture into the pan, giving it an initial stir to combine with the leeks. Cook over a low heat for 10 minutes, then continue cooking in the oven for a further 5 minutes, until just set.
   
4. Allow the omelette to stand for 5 minutes before cutting into wedges. Squeeze over some lemon juice and scatter over the crumbled feta. Serve with a green salad, if you wish
   

READ The Goodness of Ginger and Turmeric by Emily (Kyle Books)
FOLLOW instagram.com/emilyjonzenfood
MAKE Your own curry paste at thegreenparent.co.uk/articles/read/make-your-own-curry-paste