1. Melt the butter in a frying pan over medium heat. Add leeks, garlic and tarragon, and cook, stirring occasionally until leeks are soft. Add spinach and mix in. Cook until the spinach is wilted. Season with salt and pepper.

2. Whisk eggs and parsley together. Heat a little oil in a non-stick frying pan over medium high heat. Pour in half the egg mixture, swirling pan to coat base. Cook for 2-3 minutes or until the top is almost set and the bottom is golden.

3. Pour half the leek mixture over the omelette, then fold the omelette over to enclose. Repeat with the remaining ingredients.

4. Serve with feta and extra spinach.

About the author

Steve Ott

Steve Ott is editor of Kitchen Garden magazine and started his career as a professional grower, producing everything from cut flowers to vegetables. He has been growing fruit and veg all his life and spends most of his spare time in his garden in the East Midlands. He loves to experiment with crops and varieties he has never grown before and when he isn’t gardening is to be found out in the countryside bird watching and walking his dog Ted.

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