Recipe of the Week Winter Omelette

This recipe uses two great stalwarts of the winter kitchen garden – squash and leeks. The yoghurt is an interesting addition. Serves 6.


  • 2 tablespoons extra virgin olive oil
  • 1 leek, white and light green parts, cleaned and chopped
  • 2 garlic cloves, minced
  • 350g winter squash, cut in dice
  • Salt and freshly ground pepper to taste
  • 2 tablespoons chopped fresh mint and the same quantity of fresh dill.
  • 8 eggs
  • 150ml Greek-style yogurt
  • 40g freshly grated Parmesan cheese



Preheat the oven to 180 degrees. Heat 1 tablespoon of the oil over medium heat in a large, heavy pan. Add the leek and cook, stirring, until tender, about three minutes. Add the garlic, stir together until fragrant, about 30 seconds, and add the squash. Cook, stirring, until tender, 10 to 12 minutes. Season to taste with salt and pepper. Stir in the dill and the mint. Remove from the heat. 


Place the remaining tablespoon of oil in a 9-inch casserole disk, brush the sides of the pan with the oil and place in the oven. Meanwhile, whisk the eggs in a large bowl. Season with salt and freshly ground pepper to taste. Whisk in the yogurt and the Parmesan. Stir in the squash mixture.  Remove the baking dish from the oven and pour in the egg mixture. Place in the oven, and bake 30 minutes or until puffed and lightly colored. Allow to cool for at least 10 minutes before serving. Serve hot, warm or at room temperature.


Michael Kelly is an author, broadcaster and founder of GIY.


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