Talk about food miles. I just set a record.
Leek and Red Leicester omelette.
It was a nice lunch. Perfect for a lazy Sunday.
Crack four eggs into a jug; whisk lightly with half a cup of skim milk and a good dash of salt and pepper. Slice the white section of a leek into very fine rings. Grate a cupful of Red Leicester, the cheddar-style cheese infused with annatto, an extract of the seeds of the achiote plant (although the manufacturer's website declares annatto to be the plant. Don't ask me). I used Maffra Red Leicester and wondered, as I grated it, how much longer they will be permitted to use the Leicester name. Red Maffra doesn't sound the same.
Pour the egg mixture into a melting teaspoonful of butter in a non-stick pan. Scatter the leeks and cheese over the egg. Lid the pan. Cook on lowest heat for fifteen minutes maximum. Sometimes less. Depends on your stove.
Slide off onto a plate. Segment into quarters. Serve quarters with a salad of rocket, grated beetroot, grated carrot, walnuts and mayonnaise. Surprisingly delicious. And some crusty white bread.
That was it. The afternoon beckoned. Weekend papers or a walk on the beach?