Knitting and London life. Not necessarily in that order.
Saturday, July 24
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.