The Leek Omelette is a very simple and tasty main course. Often when I don’t have much time to prepare dinner, I opt for an omelette: it’s quick to make and everyone always loves it.
I really like leeks, and for health reasons, we are trying to eat more vegetables. So I have to get creative and try to make lighter but not boring recipes, and this is one of my favorites!
Leeks are easy to prepare, just remember to wash them well under water as I explain in the procedure, because sometimes they have hidden dirt inside.
In the kitchen, let your imagination run wild because it’s essential and if you don’t have ideas, follow me, I’ll give you the inspirations!
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DON’T MISS THESE RECIPES:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 8 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 leek
- 2 eggs
- 1 tablespoon Grana Padano cheese, grated
- 1 drizzle extra virgin olive oil
- salt
- pepper
Recommended Tools
- Pan 11 inches
How to Prepare the Leek Omelette
Clean the leek by removing the outer part if it’s damaged and wash it under water. Remove the roots and the harder green top, then cut it into slices about a quarter inch thick.
Place the leek slices in a colander and rinse them well under water, separating them with your hands so any dirt inside can wash away.
Let them drain in the colander, then put them in a nonstick pan, add a drizzle of olive oil, and turn on the heat. Let the leeks cook for about 10 minutes, stirring occasionally and adding a bit of water to prevent sticking.
Add a pinch of salt and once cooked, place them on a plate to cool slightly.
Add the eggs to the leeks, beat with a fork and mix in the Grana cheese and a pinch of salt, stirring again.
Heat a drizzle of oil in a nonstick pan and when hot, pour the egg and leek mixture. Cook the omelette on low heat with the lid on for about 3 minutes. When you see that it’s golden underneath and it detaches when shaking the pan, flip it over by tossing. You can also use a plate to help flip it if preferred.
Cook for another 2 minutes on low heat and serve the omelette hot or at room temperature.
Storage
You can store the leek omelette in the refrigerator, sealed in an airtight container for up to 3 days.
