Beetroot leaf and feta omelette

If like me you find yourself very excited at having grown your first beetroot and keen to get the chutney/pickle/roast beetroot under way, don't be in so much of a haste that you overlook the delights of the beetroot leaves.

I cooked up the leaves from my beetroot for breakfast; being very like spinach they make an excellent base for an omelette.

Wash and chop the leaves, then saute gently in butter with a crushed garlic clove. Beat two eggs with a dash of milk, add salt and freshly-ground black pepper then pour into the pan; cook gently for about five minutes until almost set. Sprinkle with crumbled feta cheese and a few chopped basil leaves then put the pan under a hot grill for a couple of minutes till the egg is set to your particular taste.