Easy

Cod and leek omelette

Name: Cod and leek omelette
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Spanish, Mediterranean, Home-style
Ingredients: 350 g Cod (desalted and flaked); 300 g Egg (6 eggs); 300 g Leek; 100 g Onion; 40 ml Extra virgin olive oil; 8 g Parsley; 1 g Black pepper

Total time40 min Preparation and possible waiting 15 min · Cooking 25 min

Preparation and possible waiting: 15 min · Cooking: 25 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Egg: Ingredient to check: Egg. Fish: Ingredient to check: Cod. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

Rating Not yet rated

Juicy omelette with salt cod, leek and parsley.

Jump to steps

15 minpreparation and possible waiting

25 mincooking

4servings

1.266 kcalwhole recipe

317 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 40 min Preparation and possible waiting 15 min · Cooking 25 min

Preparation and possible waiting: 15 min · Cooking: 25 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Pescatarian Starter 30 to 60 minutes Spanish

Allergens

View full classification 24 tags

Diet

Pescatarian

Dietary requirements

Gluten-freeLactose-freeNut-freePeanut-freeSoy-freeShellfish-freeSesame-freeNo added sugar

Dish type

StarterMain course

Meal

DinnerAppetiser

Preparation

Sautéing

Appliances

Frying panMixing bowl

Cuisine

SpanishMediterraneanHome-style

Season

All year round

Occasion

For sharing

Nutrition

High in proteinLow carbohydrate

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Starter · Main course

Meal

Dinner · Appetiser

Total time

30 to 60 minutes

What you need

Ingredients

Tick the ingredients you need to buy.

Cod desalted and flaked 350 g
Egg 6 eggs 300 g
Leek 300 g
Onion 100 g
Extra virgin olive oil 40 ml
Parsley 8 g
Black pepper 1 g

0 selected ingredients

Let’s get cooking

Method

Wash the leek thoroughly and finely chop it with the onion. Heat 30 ml oil in a frying pan and soften both vegetables over a medium-low heat for 12–15 minutes.
Check the desalted cod for bones, flake it and add to the pan. Cook for 2–3 minutes. Beat the eggs and mix with the chopped parsley, pepper and the contents of the pan.
Heat the remaining 10 ml oil in a 24 cm non-stick frying pan. Pour in the mixture and cook over a medium-low heat for about 4–5 minutes.
Turn using a plate and cook for another 3–4 minutes until the centre reaches 71°C. Serve freshly cooked.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.