Herby Omelette Canapes

5avg.rating 13 votes.
Herby Omelette Canapes
Makes 30 Canapes
  • 2tbsp olive oil
  • 1 small leek, sliced very finely
  • 2 cloves garlic, peeled and sliced finely
  • 50g (2oz) frozen or tinned baby broad beans
  • 1 handful fresh spinach, chopped small
  • 1 handful fresh watercress, chopped small
  • 1 handful fresh parsley, chopped small
  • 5 medium eggs
  • 2tbsp water
  • 2tbsp pine nuts
  • sea salt, to season
  • freshly ground black pepper, to season
  • 6-8 slices of fresh gluten-free brown bread, crusts off
Preparation and cooking times
  • Prep. 10 mins. Cook 30 mins
  1. Gently cook the leeks and garlic in a tablespoon of oil until soft but not brown.
  2. Warm the broad beans.
  3. In a large bowl, beat the eggs with the water, add the leeks and garlic mix and the beans. Add the herbs and pine nuts and salt and pepper to taste.
  4. The aim is to make an omelette that is about 2 cms (three-quarters of an inch) thick, so choose a frying pan that is of a suitable size to achieve this.
  5. Heat the remaining olive oil in the frying pan until very hot. Pour in the omelette mixture and cook on a high heat until the base is firm. Place the entire pan under the grill to cook the top.
  6. As an alternative you can cook the omelette mixture in a shallow ovenproof dish at 180C./350F/Gas Mark 4 for 30-40 minutes or until it is firm.
  7. Whichever cooking method you use, allow the omelette to cool and using a cookie cutter, cut into small circles or squares. Use the same cutter to cut toast shapes and butter well.
  8. Place the omelette onto the toast and serve as a canape.
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