Leek, spinach and feta omelettes


50g butter
2 THORPDALE ORGANICS leeks, trimmed, halved lengthwise, thinly sliced
2 cloves garlic, crushed
1/4 cup COOLIBAH HERBS tarragon leaves, finely chopped
100g THORPDALE ORGANICS baby spinach, plus extra, to serve
6 eggs from SWAMPY
2 tbs finely chopped flat-leaf parsley from COOLIBAH HERBS
80ml (1/3 cup) WINCHELSEA olive oil, plus extra, to drizzle
50g (1/4 cup) BLUEBAY CHEESE goat (marinated) feta, crumbled
Roasted pine nuts (optional), to serve

 Method - Serves 2.

Melt butter in a large frying pan over medium heat. Add leeks, garlic and tarragon, and cook, stirring occasionally, for 15 minutes or until leeks are soft. Add spinach and stir to combine. Cook for a further 30 seconds or until spinach is wilted. Season with salt and pepper.

Whisk eggs, parsley and 1 tbs cold water in a large bowl. Heat 2 tbs oil in a 26cm non-stick frying pan over medium-high heat. Add half the egg mixture, swirling pan to coat base. Cook for 2 minutes or until top is almost set and base is golden.

Spoon half the leek mixture over half the omelette. Fold omelette over to enclose. Slide onto a plate and scatter with half each of the feta and extra spinach. Repeat with remaining oil, egg mixture, leek mixture, feta and spinach.

Drizzle with extra oil and scatter with pine nuts, if using, to serve