Omelet with Butter and Leeks
Breakfasts • European
Description
The fillings can be endless; for example, try mixing canned tuna with chopped parsley or simply wrap a piece of freshly cooked crab meat in the omelet. You can also generously season the omelet with finely grated Parmesan cheese.
Ingredients
- Chicken Egg 5 pieces
- Milk 5 fl oz
- Leek 2 pieces
- Butter 5 oz
- Potato 1 piece
- Ground clove a pinch
Step-by-Step Guide
Step 1
Cut the leek stems into rings. We are only interested in the white and light green parts of the leek; say goodbye to the dark green flat leaves.
Step 2
Heat a frying pan, melt about 70 g of sweet and fatty butter, and sauté the leek over low heat until it becomes slightly golden and translucent. Then add the tomato, sliced into rounds. Season with salt, add a pinch of ground pepper, and sauté a little more.
Step 3
Crack the eggs into a large bowl, add the milk, sea salt, and ground allspice. Whisk thoroughly. The more foam, the better.
Step 4
Heat a flat-bottomed frying pan and add the remaining butter. Once it melts and coats the entire pan, pour in the egg-milk mixture and cover with a glass lid. After a few minutes, when the omelet sets, add the filling. Cover again with the lid. Without removing the lid, watch as the omelet rises, filling all the space. Turn off the heat when the omelet looks ready, but the foam is still slightly undercooked. Let the omelet finish cooking in the pan if necessary.
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