London, 08th November 2012 – In this period I have several leeks ready to be picked. As I wrote in my previous post on the runner bean’s glut, I only obtained my allotment this year in June, and these leeks were kindly left behind by the previous owner.
This week I picked the first two leeks and I made a delicious omelette. I like to fold my omelette and fill it with vegetables and melting cheese. Mozzarella is always one of my favourite cheeses for omelettes because, when it melts, it makes the center of the folded omelette soft and stringy.
I used fresh mozzarella which is amazingly velvety and milky but I needed to squeeze excess liquid out of the cheese before adding it to the omelette.
I’m entering this recipe made with leeks into the Simple and In Season November which is organised by Ren Behan from Fabulicious Food. I also submit this recipe made from scratch into Made with Love Mondays hosted by Javelin Warrior over at Cookin w/ Luv.
As featured on La Voglia Matta Blogs Got Talent
RECIPE WITH STEP BY STEP PICTURES
FOLDED OMELETTE WITH LEEKS, MOZZARELLA CHEESE AND TOMATOES
SERVES 2, PREP 15 MINUTES, COOK 20 MINUTES
- 150 g leeks, cleaned and roughly chopped
- 3 ½ tbsp ex virgin olive oil (½ tbsp of oil is for the omelette)
- 5 eggs
- 3 tbsp of water
- ½ tbsp butter
- sea salt
- 60 g mozzarella cheese,
- 3 salad tomatoes slices, thinly sliced
- flat leaf parsley, finely chopped (optiona
Heat 3 tablespoons of oil in a large non-stick frying pan, add the leeks and cook them over a low-medium heat for 10 minutes, stirring occasionally. Set the vegetables aside.
Gently beat the eggs with 3 tbsp of water and season with sea salt.
Heat a large non-stick frying pan, add the butter and the remaining oil. When the butter is foaming pour the egg mixture into the pan and cook for 2 minutes at medium heat.
Lower the heat and scatter the leeks around on one half of the omelette, top with the mozzarella cheese and the tomato slices. Sprinkle with parsley, if used, season with sea salt and cook for another 5 – 6 minutes.
Fold the omelette in half, and remove from heat. Cover the frying pan and keep the folded omelette for 2 minutes. The eggs should be set but still shiny.
Transfer to a plate and serve with a crunchy salad and bread.
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