Leek and goats’ cheese omelette
publication date: Apr 2, 2012
author/source: Fiona Beckett
An upmarket version of a cheese omelette, this simple and delicious recipe makes a lovely light lunch or supper dish.
Time: 10-12 minutes
Cost: about £1.50 a head
1 large leek or 2 medium leeks
100g goats cheese from a log
4 large or 5 medium fresh eggs, preferably free-range
1 tbsp light olive oil or other cooking oil
Salt and pepper
Cut half the green tops off the leeks removing any coarse outside leaves and slice any roots off the base. Cut into slices and wash thoroughly under cold running water. Cut any rind off the cheese and crumble it onto a plate. Break the eggs and whisk them together in a bowl. Season them with salt and pepper.
Heat a large frying pan, add the oil, heat a few seconds then add the butter. Once the foaming dies down, add the leeks and stir fry them for about 4 minutes until they are soft but not coloured.
Tip in the beaten egg, making sure it covers the base of the pan. Lift the omelette at the edges with a fork to allow the liquid egg to run underneath. Once most of the egg has solidified scatter over the goat’s cheese. Allow the omelette to cook a further minute then fold it over and divide it in two
* You can make this for one and serve the second portion cold the next day with a salad or stuffed into a wholemeal pitta bread
* Add a couple of spoonfuls of finely chopped parsley if you have some.