The light leek omelette is a light and fluffy omelette.
Without oil, convenient and practical to prepare in the oven or in a pan.
Leeks are low-calorie vegetables rich in fiber.
They belong to the same family as garlic and onion but have a more delicate and sweet flavor.
Choose leeks that are not too large, less fibrous, and more pleasant to eat.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stove, Electric Oven
- Cuisine: Italian
Ingredients
Consider one egg per person, sometimes I use two because they are small in size.
- 4 eggs
- 2 leeks
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- 1 pinch crushed red pepper (coarsely ground)
Suggested Tools
- Knife
- Cutting Board
- Bowl
- Mold for pastiera diameter 9.5 inches
- Parchment Paper
Preparation
It is useful to know that washing eggs removes their protective coating, making the shell porous and more susceptible to bacteria.
If the shell is dirty, clean it dry before storing and wash it only before use.Clean the leeks by removing the roots and the tougher outer leaves.
Slice the leeks into rounds and wash them thoroughly.Bring salted water to a boil in a saucepan.
Add the leeks and cook for 10 minutes.Drain them in a colander.
Break the eggs into a bowl.
Add a pinch of salt for each egg and grind the pepper.
Beat with a fork.Incorporate the previously boiled leeks and add a pinch of coarsely ground crushed red pepper.
* I don’t add cheese to the egg as I don’t like the combination, feel free to add it.
In a non-stick pan
Preheat a good non-stick pan.
Pour the mixture and spread it.
Cover with a lid, preferably glass, and cook over low heat until the egg is set even on the surface.
If you don’t want to flip the omelette, finish cooking, being careful not to burn the base.In a pan with parchment paper
Cut a piece of parchment paper to size, wet it, wring it out, and place it in the pan.
Pour the mixture and stir until the egg begins to set.
Make holes with a fork to facilitate even cooking.
When the surface is firm, flip the omelette with the help of the parchment paper and finish cooking.
It takes a bit of practice, but it’s a perfect technique to avoid fats.Line a baking dish with parchment paper, usually, I use a pastiera mold diameter 9.5 inches.
Pour the mixture into the mold or baking dish.Preheat the oven.
Bake in a ventilated oven at 356°F for about 30 minutes until golden.Your light leek omelette is ready.
Serve.
Enjoy your meal!
Storage, advice, and variations
You can season and scent the leek omelette with your favorite herbs.
The omelette can be stored in the refrigerator in an airtight container for 1 day, at most 2.
You can heat it in the oven or pan.
FAQ (Frequently Asked Questions)
About eggs
The egg is a highly nutritious food.
Egg classification by weight
XL very large: 73 g and more;L large: 63 g to 73 g;M medium: 53 g to 63 g;S small: less than 53 g.Can people with cholesterol eat eggs?
– cook and eat according to your dietary plan.
In case of familial congenital hypercholesterolemia, it is recommended not to exceed the dose of two eggs a week [source: Humanitas.it].Dialect curiosities
In Sicily, the omelette is called piscirovu – fish egg or egg fish – rolled up on itself to resemble the shape of a fried fish but without fish.
It was prepared when fishermen returned home empty-handed and relied on this poor but tasty recipe.
The egg-based preparation also included grated cheese and breadcrumbs.
