10-Minute Leek & Pecorino Omelette
2 People
207 Cals
10-Minute Leek & Pecorino Omelette
2 People
207 Cals
About the recipe
The simplest high-protein meal you’ll make all week.If you’ve got eggs and a leek in the fridge… you’re 10 minutes away from dinner.This Leek & Pecorino Omelette is one of those beautifully simple recipes that feels far more special than the effort required.Sweet sautéed leeks, creamy organic eggs and salty pecorino cheese cooked until just golden on the base.It’s high in protein, deeply nourishing and incredibly satisfying — perfect after work, for a lazy brunch, or when you want something wholesome and delicious without the fuss.Leeks bring a gentle sweetness and are naturally rich in prebiotic inulin, which helps support healthy gut flora. Paired with eggs and pecorino, it’s simple food that truly nourishes your body.This is exactly the kind of quick, nourishing cooking I love sharing.Save this one — you’ll make it again.
Nutrition Per Serving
207
Calories
11g
Fat
5g
Saturates
3g
Sugars
256mg
Salt
19g
Protein
12g
Carbs
2g
Fibre
Ingredients
Method
- Heat the olive oil in a 26 cm non-stick pan over gentle heat.
- Add the sliced leek and sauté for about 5 minutes until soft. Season with a little salt.
- Crack the eggs into a bowl and whisk gently.
- Pour the eggs over the softened leeks and gently mix through the pan, then flatten evenly.
- Sprinkle over the pecorino and a handful basil leaves.
- If you want to add ricotta, you can add it here.
- Cook without stirring for another 2 minutes until the base turns lightly golden and the cheese melts.
- Serve immediately and enjoy with extra grated pecorino and a squeeze of lemon.
- Perfect for sharing.
Notes & Inspiration
Add a handful of greens on the side
Serve with a side of rocket leaves or gem lettuce. A touch of ricotta for creaminess.
If you love a softer, creamier omelette, add a few spoonfuls of fresh ricotta just before serving. It melts gently into the warm eggs and balances the salty pecorino beautifully. Cook gently for the best texture.
Keep the heat moderate so the omelette cooks softly and evenly. A lightly golden base with a tender centre is what you’re aiming for. Finish with something fresh.
A squeeze of lemon, just before serving brightens the whole dish. This is the kind of quick, nourishing meal that works anytime of day — brunch, lunch or an easy after-work supper.
Serve with a side of rocket leaves or gem lettuce. A touch of ricotta for creaminess.
If you love a softer, creamier omelette, add a few spoonfuls of fresh ricotta just before serving. It melts gently into the warm eggs and balances the salty pecorino beautifully. Cook gently for the best texture.
Keep the heat moderate so the omelette cooks softly and evenly. A lightly golden base with a tender centre is what you’re aiming for. Finish with something fresh.
A squeeze of lemon, just before serving brightens the whole dish. This is the kind of quick, nourishing meal that works anytime of day — brunch, lunch or an easy after-work supper.
