Baked omelette with sun-dried tomatoes, rocket and feta cheese

Why is it no one comes up with creative names for dishes anymore, like devils on horseback?! Instead most recipes seem to be a shortened list of ingredients. Still, I guess there are no surprises in store with the new-style recipe names, no ambiguity. But the length of some of these recipe names is pretty annoying. 'Italian-style frittata' would probably do for this recipe, but I have entitled my post with the name Gino has given his dish. He's a bit dishy, so I am prepared to go with it ;) - pic of Gino here.

This is the first recipe I have tried from Gino D'Acampo's book 'Buonissimo'. It looked like a fairly straightforward dish - perfect for a weekday night. I couldn't find curly kale, so I instead boosted the rocket and spinach to 150g of each.

Everyone loved this, even the teenager who generally grumbles if there is no meat on his plate.

• 3 tbs extra virgin olive oil
• 250g leeks, trimmed and finely sliced
• 100g rocket
• 100g spinach
• 100g curly kale, shredded
• 8 large eggs
• 3 tbs chopped fresh mint
• 150g Greek feta cheese, crumbled
• 30g freshly grated Parmesan cheese
• 50g sun-dried tomatoes in oil, drained and thinly sliced
• salt and freshly ground pepper

1. Preheat oven to 170°C. Oil / line a 20cm cake tin.
2. Heat the oil in a large saucepan over medium heat and cook the leeks for 10 minutes or until soft. Add the rocket, spinach and curly kale and continue to cook for another 4-5 minutes or until wilted. Transfer mixture to a bowl and allow to cool slightly.
3. Break the eggs into a large bowl and beat lightly. Add the mint, feta, Parmesan, and sun-dried tomatoes. Season and mix well. Add the greens and mix again.
4. Pour into the prepared tin. Bake in the middle of the oven for around 40 minutes or until just set.
5. Allow the frittata to rest for 3 minutes before slicing. Serve with a tomato salad.