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Omelette with cheese and leek

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Ingredients for 1 servings:

  • 1 leek(s)
  • 1 tomato(s)
  • 4 eggs
  • 1 handful of cheese, grated
  • 1 some herbs, to taste
  • e.g. salt and pepper
  • 1 tbsp oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Cut the leek into rings and the tomatoes into slices. Whisk the eggs in a bowl and season with salt and pepper to taste. Sauté the leek in a little oil in a pan, then remove and set aside. Add a little more oil to the pan and heat. Add the whisked eggs to the pan and let them set slightly. Arrange the tomato slices on the omelet and place a lid on the pan. Cook the eggs for about 5 minutes over medium heat, allowing the tomatoes to soften slightly. Then spread the reserved leek over the omelet. Season with salt and pepper to taste. Sprinkle the cheese over the omelet. Replace the lid and wait until the cheese has melted slightly. Approx. 450 kcal per serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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