This omelette pairs Ireland's beloved leeks with leftover boiled cabbage and carrot, sautéing them in butter before folding in the eggs. It comes together quickly and packs neatly into a lunchbox.
Melt the butter in a pan and sauté the leek for 3 minutes until soft, then add the leftover boiled cabbage and carrot and stir for another 2 minutes.
Whisk the eggs with salt and pour over the vegetables, cooking over medium heat for 3 minutes until the edges set and the centre is still slightly runny.
Fold the omelette in half with a spatula and cook for another 2 minutes until lightly golden underneath, then serve hot.
Drain the leftover boiled vegetables well before using them; excess water makes the omelette watery and stops the egg from setting. Allergens: contains egg, milk and dairy.
Pırasayı 3 dakika yerine 5 dakika kavurduğumda daha yumuşak bir doku elde ettim ama toplam pişirme süresi biraz uzadı. Kalan sebzeleri iyice süzmeme rağmen omletim biraz sulu kaldı, belki bende sebze miktarı fazlaydı.
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