Filled omelette with feta cheese

Name: Filled omelette with feta cheese
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 250 g Carrots; 300 g Leeks (leek); 4 TSP Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 bunch flat leaf parsley; 4 Eggs (size M); 7-10 Tbsp grated nutmeg; 100 g Sheep's cheese

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 2

250 g Carrots
300 g Leeks (leek)
4 TSP Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 bunch flat leaf parsley
4 Eggs (size M)
7-10 Tbsp grated nutmeg
100 g Sheep's cheese

Directions

1
Peel or clean, wash and drain carrots and leeks. Cut leek into rings, carrots into slices. Heat 2 teaspoons of oil in a saucepan, stir-fry vegetables for about 3 minutes. Season with salt and pepper, pour on 100 ml water, bring to the boil, cover and continue steaming for 5-6 minutes.
2
Wash parsley, shake dry and cut into fine strips, except for a little to garnish. Mix eggs, 2 tablespoons of cold water, a little salt, pepper and nutmeg. Add 1 tablespoon of parsley
3
Put 1 teaspoon of oil in each of two small coated pans (16-20 cm Ø each) and heat. Spread the egg mixture into the pans and let it set at low heat for about 5 minutes
4
Crumble the sheep's cheese and fold into the vegetables together with the remaining parsley. Season to taste with salt and pepper. Slide the finished omelettes onto 2 plates, place them on one half of each vegetable and fold the other half over. Garnish with parsley