Cheese omelet with herbs and leek

Ingredients for 4 servings:

• 1 stalk(s) leek
• 1 bunch of parsley
• 250 ml vegetable stock
• 3 tbsp herb cream cheese, double cream
• 8 eggs
• 2 tbsp mineral water
• 4 tbsp Parmesan, grated
• salt and pepper
• oil

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Quick lunch with a high protein content; suitable for food combining

Clean and wash the leek, and cut into half rings. Wash the parsley and finely chop the leaves. Bring the vegetable stock to a boil, add the leek, and simmer for 10 minutes. Drain the vegetable stock, leaving just enough liquid to cover the bottom of the pan, and add the cream cheese to the leek. Season with salt and pepper. Whisk the eggs with mineral water, Parmesan cheese, parsley, and a little salt and pepper. Heat a little oil in a non-stick pan and add a ladleful of the egg mixture to each omelet. Let it set for about 2 minutes, then flip. Cook 4 omelets in this way. Top one half of the omelets with a little of the leek mixture, fold the omelets over the top, and serve immediately. Two omelets are enough to feed a full-grown man.