Baked Greek Omelette


We're big fans of Rick Stein - we love the stories he weaves with food and location in both his TV shows and books. This recipe from Corfu is loaded with greens and (and cheese to suit Nick) has become a favourite for us to both cook together.  For family harmony, we don't always cook together in our small kitchen but it seems to work. One chops, one assembles - leaving no one to pour the wine!.  

Made August 2018 in Panama - also for dinner with Martina!

  • 3 tbsp extra virgin olive oil

  • 250g leeks, trimmed, cleaned and thinly sliced

  • 250g mixed leaves washed, dried and shredded (kale, rocket, spinach)

  • 8 large eggs, lightly beaten

  • 3 tbsp chopped mint

  • 3 tbsp chopped dill

  • 175g Greek feta cheese, crumbled

  • 25g grated Greek kefalotiri cheese or parmesan cheese

  • Salt and freshly ground black pepper



  • Preheat the oven to 160°C. Heat 2 tablespoons of the olive oil in a deep frying pan over a medium heat. Add the leeks and cook gently for 10 minutes until soft.

  • Add the remaining oil and the mixed leaves to the pan and cook for 3-4 minutes until they have wilted down and are just tender.

  • Tip the greens into a bowl and add the eggs, mint, dill, crumbled feta, grated kefalotiri or parmesan cheese, ½ teaspoon salt and some black pepper.

  • Oil a shallow, round, 20-cm non-stick cake tin, pour in the mixture and bake for about 45 minutes or until just set.