Leek and Goat Cheese Omelet
Leek and Goat Cheese Omelet
Ingredients
- 1 ½ cups (145 g) leek, cut into ½-inch (1 cm) thick slices (1 to 2 leeks, depending on the size) (see note)
- 1 tbsp (15 ml) olive oil
- 6 eggs, lightly beaten
- 2 1/2 oz (75 g) fresh goat cheese, crumbled (about 1/2 cup / 125 ml) (see note)
- Salt and pepper
Instructions
- In a 9-inch (23 cm) non-stick skillet over low heat, soften the leek slices in the oil, covered, for about 4 minutes on each side. Evenly space out the leek slices in the skillet.
- Gently pour the eggs into the skillet, without moving the leek slices. Sprinkle with the cheese. Season with salt and pepper. Continue cooking for 5 minutes, covered, without touching.
- Slide the omelet flat onto a plate.
- Serve with a slice of country bread and a green salad, if desired.
Leek and Goat Cheese Omelet