The Creamy Omelette with Leeks and Cheese is a soft, tasty, and elegant recipe to serve at the table. However, do not confuse it with the usual frittata or even with crepes. It has nothing to do with either, and it is certainly more challenging to make. But fear not, the tricks for success are here: follow me!
- Difficulty: Medium
- Cost: Cheap
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 4 people
- Cuisine: Italian
Ingredients
- 8 Very fresh organic eggs
- 1 1/2 cups leek
- 3 1/2 oz soft sheep cheese
- as needed Extra virgin olive oil
- as needed Salt and pepper
Preparation
The omelettes must be prepared one at a time, so organize your workspace well.
All ingredients should be within reach, including the plates or the dish on which you will place them.
For a two or three-egg omelette, you need a pan with a diameter of 7-8 inches.
Wash, dry, and cut the leek into strips.
Sauté it with two tablespoons of extra virgin olive oil, and season with salt and pepper.
Cut the soft sheep cheese into small pieces and add them to the leeks.
As soon as it melts, turn off the heat and cover with a lid.
Heat the previously well-oiled non-stick pan, and meanwhile, beat two eggs after salting them.
When the oil becomes liquid, pour in the eggs, and with a spatula continuously stir around the edges, trying to let the excess liquid slide.
Be careful not to remove it all.
At this point, remove the pan from the heat, add the filling to the center, and fold the omelette in half.
Put the pan back on the heat for a few seconds, just long enough to slightly seal the edges, and serve on a plate.
Serve them hot.
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