Folded Omelette with a soft, melting center filled with freshly harvested leeks from the allotment.

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.

Made with Love Mondays, hosted by Javelin Warrior

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

Ingredients:

  • 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

Method:

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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69 Responses to Folded Omelette with a soft, melting center filled with freshly harvested leeks from the allotment.

  1. Pingback: It’s A Messy Affair: Food Adventures Of The Streetlight Reader Part X | The Streetlight Reader

  2. Pingback: Simple and in Season November Round Up and December Link Open - Fabulicious Food

  3. Look at the size of those leeks! A lovel recipe Rita, perfect for Simple and in Season and I’ve added it to the round up for November now live on my blog. Thank you for entering x

  4. sississima says:

    vengo dal blog di Chiara, bello il tuo blog e appetitosa questa omelette, un abbraccio SILVIA

  5. irene says:

    ciao rita,
    finalmente ho il tempo per esplorare il tuo blog che ho visto su quello di chiara. come te anche io sono un expat (sono greca) e anche io propongo la cucina del mio paese di origine nel paese in cui ho scelto di vivere.
    complimenti per il tuo blog.

  6. mariangela says:

    Ciao Rita sono venuta subito a visitare il tuo blog, complimenti ci sono delle ricette molto interessanti, stasera visto che ho tutti gli ingredienti preparo la tua omelette!!!!!! A prestooooo

    • Rita says:

      Grazie Mariangela!! La mia e’ una cucina rustica e dai sapori semplici, sono contenta che ti piaccia. Io amo le uova e almeno una volta alla settimana fanno parte del mio menu (buono ed economico!!) per cui penso sempre a modi diversi di servirle.

  7. edvige says:

    Ciaoooo arrivo via Chiara di cui sono amica e concittadina. Bello il tuo blog come è stato descritto. cercavo i follower per aggiungermi ma forse sono accecata…..il porro lo adoro la frittata un pò meno non digerisco le uova sopra tutto il tuorlo ma uso l’albume e marito mangia il resto :-D D
    Un caro saluto a presto.Ciaooo

    • Rita says:

      Cara Edvige (ma che nome interessante!)grazie! Il mio e’ un blog wordpress per cui per aggiungerti devi cliccare sull’icona arancione che indica gli RSS e poi scegliere come ricevere i miei post (non preoccuparti pubblico solo 1 VOLTA a settimana) google, yahoo. etc. Ho ancora tanti porri in giardino e prevedo delle buone minestre calde e poco caloriche prima delle feste (quest’anno vado in Italia!!).

      • edvige says:

        Grazie cara io con worpress divento matta..certo che clicco non ha importanza cosa e quanto ricevo tranquilla. Viene in Italia e dove vai se non sono indiscreta??? Ti ho scritto anche da Face li sono come Gisella. Ciaoo cara buona giornata

        • Rita says:

          Non ti preoccupare Edvige non sei l’unica anch’io con wordpress divento matta, ma ora che ho speso tanto tempo per imparare non me la sento di cambiare! Quando vengo in Italia vado sempre a ROMA dove tutta la mia famiglia ed amici vivono. Mio papa’ e’ abruzzese per cui a volte in estate passo alcuni giorni nella casa in Abruzzo dei miei genitori in un piccolo paese in provincia di Chieti. A Natale torna a casa e non vedo l’ora perche’ l’ultima volta che sono tornata era Pasqua…….

  8. lory b says:

    Buonissima la frittata di porri!!! Complimenti per il blog!!!
    Un abbraccio!!!

    • Rita says:

      Grazie Lory! Ho speso molto tempo a costruire il blog….e ora che e’ finito vorrei cambiarlo di nuovo!!! Un giorno quando avro’ tempo (cioe’ quando i figli avranno finalmente 20 anni!!)

  9. Muscaria says:

    Arrivo dal blog di Chiara, che ringrazio per aver segnalato un blog cosi’ interessante!
    Leeks in the garden… what a dream!

    See you soon :-)

  10. carla says:

    Favolosa frittata con i porri che anch’io adoro. Bellissimo il tuo blog!!!
    E grazie per il suggerimento dell’acqua, questo proprio mi mancava!!!
    a presto

    • Rita says:

      Ciao Carla! Io credo di aver provato quasi tutte le verdure fresche disponibile a Londra dentro le mie fritattate/omelette/occhio di bue. Una volta a settimana faccio CENA A BASE DI UOVA e mi piace variare. I porri sono uno dei mie preferiti, piu’ dolci ed eleganti delle cipolle!!

      • Rita says:

        Mi sono scordata di ribadire cosa ho gia’ risposto a Choclette in Inglese: io uso l’acqua invece che il latte in quanto ho scoperto online che il latte si brucia, mentre l’acqua evapora e rende la frittata soffice…io noto la differenza (forse e’ la mia imaginazione!!)

  11. Ely says:

    Che meraviglia Rita! :D Vengo dal blog di Chiaretta e devo dire che sei stupenda! Una omelette con i fiocchi e il resto non è da meno! :) Un abbraccio, forte forte e i miei complimenti! :D

    • Rita says:

      Grazie Elisa! Mi piace pensare di dare idee da provare per cena: una cena dal gusto Italiano, ma senza spendere una fortuna!

  12. Cristina says:

    Ciao Rita, è un vero piacere conoscerti. Sono approdata da te grazie alla segnalazione di Chiara del blog La voglia matta. Mi piace il modo in cui ti ha descritta e ringrazio te per la divulgazione della nostra meravigliosa cucina anche all’estero.
    Non avevo mai visto questo tipo di omelette ma ha un aspetto veramente appetitoso, soprattutto per una come me che adora i porri. E’ da un po’ che ci penso, vorrei piantarli anch’io nell’orticello dietro casa, di questi tempi è una fortuna avere un pezzetto di terra dove poter coltivare delle verdure e raccoglierle fresche fresche di stagione.
    Ti auguro una buona giornata, vado a fare una passeggiata nel tuo blog.
    A presto

    • Rita says:

      Grazie Cristina! Ormai sono piu’ di 10 anni che non vivo piu’ in Italia e ho paura di perdere le mie radici Italiane (mio marito e’ Danese), per cui mi fa molto piacere leggere blogs Italiani e avere una idea di che cosa succede a ‘casa’. Le mie ricette sono soggette a cosa trovo al supermercato o cosa riesco a coltivare, spesso seguo ricette classiche altre volte aggiungo qualcosa di mio. Quando non si hanno a disposizione tutte le belle verdure Italiane bisogna arrangiarsi!!

  13. Choclette says:

    That looks like a perfect omelette Rita. My mother taught me to add water to omelettes, but everyone else I’ve ever come across thinks I’m mad, so I now feel vindicated that an excellent Italian cook does the same. How lucky to be left all those leeks, I adore leeks. We were a little late in planting ours, so they are still not much thicker than pencils.

    • Rita says:

      Dear Choclette, my Mum, instead, taught me to add milk to the eggs mixture and I have used milk for years. Last year, I found several ”foodies” in Forums suggesting that water insures a fluffier omelette. I gave it a go and it was a big success: the omelette is ‘lighter’ and do not burn so easily.

  14. That’s one of the prettiest omletts I have seen in my omlett filled live. Reminds me that I haven’t made omlett in a while, and I like the idea of a layer of cheese goodness in between. I think so you are like me, always enjoying and cooking with stuffed, layered surprises.

    You guys still have your plants in the garden? There is no frost and snow yet? WOW You should see some of the pictures form austria, at least 30 cm snow! Lucky you, so you can still use your own home grown produce in your cooking.

    • Rita says:

      Dear Helene, it is still nice and mild here in London and my vegetables look great! I shall harvest them soon before the weather change and the snow appears! The cheesy stuffed omelette is a tasty quick meal, I use my seasonal products to change the veggie filling!

  15. Giovanna says:

    Adoro la frittata e la tua con quel ripieno morbido è golosissima!
    Un bacio

  16. Hi Rita, I just came here from another blog and I love it! You have a fantastic blog with all my favorite Italian food! Bravo! Your omelette is such a comfortable dish for a cold day like we have today. Thanks for the recipe. :)

    • Rita says:

      Hi Marina and welcome to my blog! More comfortable Italian recipes for cold days are on the way. Thank you for your nice comment.

  17. Roz says:

    Hi Rita, sorry it has taken me so long to get back to reading and commenting on your blog. I have just returned from a trip to see my son in Chicago and now preparing for the American holiday of Thanksgiving with my mother . . . we are making tortellini yesterday and today, so very busy! I just wanted to check in and see what you’ve been cooking! I love omelets and of course, you are right to use fresh mozzarella for that creamy interior! I hope you are doing well these fine days of November!

    Baci,
    Roz

    • Rita says:

      Making Tortellini with your mother, what a nice thing Roz! You have been pretty busy…I enjoyed reading your adventure in Italy!! I make ravioli but never tortellini…. Take a lot of pictures Roz! Thank you.

  18. Nani says:

    Ciao carissima, scusa se non sono più riuscita a passare da te, ma ultimamente sono un po’ presa da mille cose! Splendidamente semplice e deliziosa la tua omelette! Grazie per essere sempre passata da me!

    • Rita says:

      Cara Nani, ti capisco c’e’ sempre tanto da fare e blogging richiede tempo e deidizione! Il tuo post sulla tua partecipazione al Salone del Gusto mi e’ piaciuto molto. Ciao

  19. Rita, what a gorgeous omelette! The filling of leeks, tomatoes and mozzarella is simple, yet delectable!!! Beautiful photos, too~

  20. Fantastic! I’m ashamed to admit that I actually struggle to cook a decent omelette but my husband makes a damn good one so it’s always his job when they’re on the menu. You’ve got me craving one now.

    • Rita says:

      Dear Sian, it actually require a little bit of experience to cook a good omelette (too soft, too dry, burnt bottom…I’ve experienced all these problems). Relax and let your husband make the omelette!!!

  21. oh my… only you have this talent of making simple dishes, like an omelette look and sound just extraordinary. fresh leeks? yummy! and that cheesiness juts enchants me… brava!!!

    • Rita says:

      Thank you Barbara! This is Rita. I love food; I truly enjoy eating and I can talk for hours even on a simple slice of tomato with a basil leaf on top!

  22. You had me at soft centre my friend, what an incredible omelette :D

    Cheers
    Choc Chip Uru

  23. Oh how wonderful Rita, leeks and omelette, with fresh mozzarella – how delicious! Love the ingredients and that would make a fabulous lunch! Karen

    • Rita says:

      Thank you Karen! It’s nice to mix a few fresh ingredients and to make a simple, quick lunch (PS I have very young children and my lunch is often toast and butter and this becomes my dinner!!)

  24. I had some stir-fried leeks with eggs for the dinner today ;-) ) Gotta try your omelette next time I get some more leeks.

  25. Hi Rita, I just popped over to your blog from Angies, and I love your blog…I glanced through a few pages…and I’m totally inspired by all the beautiful, healthy and incredible dishes you prepare. You omelette with the leeks, mozzarella, and fresh tomato slices are so inviting, and delicious. Since you do not have a google friend follow option, I will do my best to find you on facebook and twitter to follow. Also, I will add your blog on my blogrool list to check on your latest.
    Do stop by and check out my blog as well, and follow:) xo

    • Rita says:

      Hi Elisabeth and welcome to my my blog! Thank you for your nice comment. I try my best to post recipes that I really love. I’m on google plus but I haven’t add the button yet!! Thank you for pointing this out. I will have a look to you you blog soon….I must confess: I am a food blog addict

  26. Che bello avere un orto e poter piantare tante verdure! Che meraviglia questa omelette,deve essere squisita, complimenti! Ciao

    • Rita says:

      Grazie Molly! E’ vero e’ un gran piacere avere un orto (ma anche una grande fatica!) e pensare che quando vivevo in Italia non prestavo alcuna attenzione a questo tipo di cose: “robe da vecchi” pensavo ed ora invece mi rendo conto che e’ una grossa fortuna avere la possibilita’ di coltivare le tue verdure, raccogliere i tuoi frutti specialmente per una persona come me che ama mangiare le cose buone!! Ciao

  27. Jacqueline says:

    Delicious Rita. I have been eating a lot of omelettes recently as my two year old is a bit of his food, but if he makes an omelette himself, then he will eat it. He does everything and I just flip it. Your omelette sounds fabulous. Must try it, I usually just have cheese.

    • Rita says:

      Oh Jacqueline, you are lucky! I wish my children had more interest in cooking. I’ve tried to involve them but it usually is a big disaster/fight. There are many cheeses and vegetables that work well with omelettes!!

  28. Jacqueline @How to be a Gourmand says:

    I am a big fan of buttery leeks but have never tried them in an omelette before. Looks like you are making the most of your harvest Rita – Brava! and such a delicious looking dish :-)

    • Rita says:

      Thank you Jacqueline! I cook eggs for dinner at least once a week and I’ve tried many different vegetables in omelettes! I’m quite pleased with my harvest: I feel a little bit like a city girl turned farmer.

  29. Tandy says:

    I have some leeks growing in my garden so I shall give this a try :)

  30. Leeks and melted cheese oozing out of an Omelette sounds like a perfect Sunday brunch… I do love how to centre is so soft and goeey…

    • Rita says:

      Oh yes, dear Michelle! It’s such a comfort to eat soft, melting cheese combined with vegetables! This could be an omelette with Italian flavours for brunch (I will tag this, THANK YOU)

  31. Oh i am happy to see you using some allotment leeks. How is it going? Me & my husband have had ours for a year and it is almost all cleared from being completely overgrown with brambles and nettles. So I hope you enjoy your harvest and look forward to reading more about what you grow and eat!

    • Rita says:

      Thanks Laura! My allotment and is almost cleared from weed, grass and roots. My husband and I created five areas ready to be cultivated. We also have a house to refurbish and my husband has been working hard on this project. I take care of the allotment at the moment and now, with the cold weather, I feel that I have less desire to spend time on the allotment. But I’m glad I pick fresh spinach, the brussels sprouts and leeks!!

  32. Wow, that looks amazing, Rita – I’m so jealous of the fresh mozzarella and I bet it tasted so creamy. I also love to stuff my omelettes with all kinds of herbs, so I’m sure I’d enjoy this. Thanks so much for sharing!

    • Rita says:

      Dear Javelin, the mozzarella was very creamy and soft! To avoid cooking a soggy omelette, I squeezed excess liquid out of the cheese but the mozzarella was still was very MILKY… I ate the remaining cheese with fresh tomato and rocket salad for dinner (delizioso!!)

  33. This is a lovely omelette Rita. Very tasty with leeks ( I love the photo!): a very good way to use what’s in season. I must try this. Very tempting!

    • Rita says:

      leeks are a very versatile vegetable, I love leek soups (see your yummy post on leek and pumpkin soup!) and leek combined with eggs, chicken or salmon. I’m lucky to have several leeks ready to be picked on the allotment! Grazie e Ciao Alida.

  34. Claudia says:

    Ciao Rita!!!! è ottima questa omelette.. e poi lo sai quanto amo il porro!!!! baci :-)

    • Rita says:

      Buongiorno Claudia! So benissimo quanto ti piace il porro, tante belle ricette sul tuo blog includono proprio il porro (ed io ne ho provata piu’ di una!!). Ciao

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