Leek, Mushroom and Goat Cheese Omelette
As a grower I am always having to think a few steps ahead when it comes to knowing what I need to grow, where it should be grown and what crop it may replace. A very recent example of this is removing the last of the winter leeks in order to open up space for the summer vegetables. Because I always follow the principle of ‘harvest the biggest first’, it meant that I ended up with a bunch of baby leeks that hadn’t manage to mature in time. Due to the warming weather as we slowly edge into spring, it was time to pull up the last of the leeks before they turn woody and run to seed.
The final leeks of the season, harvested by Sam.
Sam’s latest recipe features shiitake mushrooms that he found in the reduced-to-clear section in our local organic wholefood shop, and you could consider these leeks to also be in this section, but in a garden sense. As you can see from the image there is a respectable harvest, so I split the haul in half so we could both enjoy the last of this winter staple and see what we could come up with in the kitchen.
Leeks are a remarkably versatile allium, in fact I am more than happy to replace onions with leeks in almost any recipe to add a little sweetness whilst still enjoying the ‘onion’ flavour. If I am left with more leeks than I can cope with at the end of a season, I will cut them up into 2cm (3/4in) sections, briefly blanch and then freeze them in bags or containers to use as an onion substitute during the hungry gap, or simply as a go-to side for a quick mid-week meal.
Cleaned leeks ready for cooking.
I am by no means a chef, but I am a passionate home cook who wants to integrate as much homegrown food as possible, and also look at how I can pair other seasonal and local ingredients. I often like to focus on a crop I have an excess of and then use it as a source of inspiration or foundation for a meal. This omlette recipe is an example of this, and I have made it to be as versatile as possible so you can use it for a wide range of homegrown vegetables. It makes a fantastic breakfast or a simple supper if time is short.
Leek, Mushroom and Goat Cheese Omelette Recipe - Serves 2
7-8 chicken eggs (or 6 duck eggs)
A handful of dill (or any other green annual herb)
6-8 small leeks (or 2 large leeks)*
100g of soft goats cheese
Around 200g of chestnut mushrooms
1 tablespoon of maple syrup (or local honey)
Salt and pepper
Olive oil
Greek style yoghurt (I’m using ewe’s milk yoghurt)
*Feel free to substitute leeks with purple sprouting broccoli , root vegetables, asparagus, spring onions or even potato wedges. Adjust roasting time accordingly.
Step 1
Pre-heat your oven to 190C/370F (180C/355F for fan ovens).
Prepare your leeks by giving them a good wash and cut them in half or quarters so each section of leek is around 2cm (3/4 in) to allow them to crisp up nicely. Place the leeks in a raosting tray and mix with a splash of olive oil and a generous grind of salt and pepper. Place in the oven and set a timer for 20 minutes.
Step 2
Wash your chestnut mushrooms and the handful of dill. Finely chop the dill and put to one side. Next, chop your chestnut mushrooms into slices 1-2cm thick (around 1/2in) and place these on a dry frying pan on a medium-high heat and cook for 2 minutes before flipping over and cooking for another 2 minutes. Whilst the mushrooms are cooking, crack your eggs into a bowl and whisk together. Add two generous pinches of dill into the egg mix, along with some salt and pepper to taste, and mix together.
After the mushrooms have cooked for 2 minutes on both sides, add a splash of olive oil (or butter if you prefer) and let the mushrooms cook down for another 4-5 minutes, stirring regularly. Add the tablespoon of maple syrup to the mushrooms and mix together for 30 seconds before removing from the heat. Place your mushroom mixture into a bowl.
Step 3
Just before the leeks finish roasting, heat your frying pan on a medium heat and then add a splash of olive oil. Give the egg mixture one final mix and pour half into the frying plan and let it cook for a couple of minutes.
Just before the egg on the topside firms up, lay down half of the mushrooms, leeks and goat cheese along the middle of the omlette and then gently fold both sides over to create an omlette wrap.
The omelette right before folding in the two edges.
Cook for 1 more minute before flipping over to the other side and cook for another minute to give a nice golden finish to the omlette. Place it on a warm plate and keep in the oven whilst you make the second omlette following the same steps.
Serving
Once both omlettes are cooked, serve with a dollop of yoghurt and a sprinkling of dill and enjoy - Huw
