Yummyyyyy this omelette with leeks and mozzarella. The ingredients I used are quite rustic and give rise to a simple and tasty preparation. It is excellent served as a main course or as an appetizer or small entrée. In the latter case, I would recommend making it in a rectangular pan and serving it cut into cubes, perhaps skewering a small dried tomato and a half green olive on top to recall the ingredients.
Other omelette recipes that might interest you:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Omelette with Leeks and Mozzarella
- 6 oz leeks (weight after cleaning)
- 4 eggs (medium)
- 3.5 tbsp milk
- 1 oz Grana Padano cheese, grated (or Parmesan)
- 1 oz sun-dried tomatoes in oil (drained weight)
- 10 green olives
- 5 mozzarella pearls
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Pan for omelettes
- 1 Bowl
- 1 Whisk
Preparation of the Omelette with Leeks and Mozzarella
Clean the leek by removing all the roots and the darker green part. Wash it very well under running water and cut it into slices.
In a pan, heat a couple of tablespoons of oil and a couple of tablespoons of water, then add the leek, a pinch of salt, a grind of black pepper, and cook it until it is well softened. I used a double-sided omelette pan with a diameter of 9.5 inches. If you wish to purchase it, you can find it online by clicking HERE.
In the meantime, crack the eggs into a bowl, add salt and pepper to taste, and beat them with a small hand whisk just enough to blend yolks and whites.
Then add the milk and grated cheese and incorporate them.
Finally, also add the sun-dried tomatoes cut into strips.
Pour this mixture over the leeks, trying to distribute the sun-dried tomatoes evenly.
At this point, place the green olives cut in half and the five mozzarella pearls here and there.
Cover and cook the omelette over low heat, flipping it when the base has set.
Transfer the omelette with leeks and mozzarella to the serving plate or a cutting board and serve it hot or at room temperature. Enjoy! Paola
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