Leek and Sage Cheese Omelette

Breakfast , Vegetarian


  • ½ leek (Oamaru Organics)
  • 2 Tablespoons cooking oil
  • 1 tsp salt
  • 3 eggs (Agreeable Nature)
  • ¼ cup sour cream
  • 3 slices sage cheese (Evansdale Cheese)
  • Black pepper


  1. Preheat the oven to 180 degrees celsius on grill.
  2. Slice leek.
  3. Heat 1 teaspoon oil in a small pan and add in leeks and salt.
  4. Cook on med-low heat until they are soft and fragrant.
  5. Set aside.
  6. In the same pan, heat the remaining oil.
  7. Whisk the eggs together with the sour cream and a good hit of black pepper.
  8. Pour the egg mix into the heated pan, try not to disturb it until it begins to cook across the bottom of the pan. At this point, take your spatula and pull the outside of the egg into the centre of the pan. Allowing the uncooked egg to spill over into the space you have created. Turn the pan repeating the process 2-3 times. Then leave it to cook for 1 minute further and then turn off the heat.
  9. Top the Omelette with the cooked leeks and 3 slices of the sage cheese.
  10. Grill until the cheese is melted.
  11. Slide the spatula under the omelette loosening it from the bottom of the pan and slide it out onto your plate. This part doesn’t always go as planned, but I promise it will taste great even if it doesn’t look perfect! And practice makes perfect!
  12. Enjoy!

Recipe: Jamalia Edwards


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