Friday 20 October 2017

Recipe of the Week -- Winter Omelette

This recipe uses two great stalwarts of the winter kitchen garden -- squash and leeks. The yoghurt is an interesting addition.

Serves 6.


* 2 tablespoons of extra virgin olive oil

* 1 leek, white and light green parts, cleaned and chopped

* 2 garlic cloves, minced

* 350g winter squash, cut in dice

* Salt and freshly ground pepper to taste

* 2 tablespoons chopped fresh mint and the same quantity of fresh dill.

* 8 eggs

* 150ml Greek-style yogurt

* 40g freshly grated Parmesan cheese


* Preheat the oven to 180 degrees.

* Heat 1 tablespoon of the oil in a large, heavy pan.

* Add the leek and cook, stirring, until tender.

* Add the garlic, stir together, and add the squash.

* Cook, until tender, 10 to 12 minutes.

* Season to taste.

* Stir in the herbs.

* Remove from the heat.

* Place the remaining tablespoon of oil in a 9-inch casserole dish, brush the sides of the pan with the oil and place in the oven.

* Meanwhile, whisk the eggs in a large bowl and season.

* Whisk in the yogurt and the Parmesan.

* Stir in the squash mixture.

* Remove the baking dish from the oven and pour in the egg mixture.

* Place in the oven, and bake 30 minutes or until lightly coloured.

* Allow to cool for at least 10 minutes before serving.

Irish Independent

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