Leek and Goat Cheese Omelet
Leek and Goat Cheese Omelet

Preparation time 15 minutes

Total time: 30 minutes

Serves 2

Ingredients

  1. 1 ½ cups (145 g) leek, cut into ½-inch (1 cm) thick slices (1 to 2 leeks, depending on the size) (see note)
  2. 1 tbsp (15 ml) olive oil
  3. 6 eggs, lightly beaten
  4. 2 1/2 oz (75 g) fresh goat cheese, crumbled (about 1/2 cup / 125 ml) (see note)
  5. Salt and pepper

Directions

  1. In a 9-inch (23 cm) non-stick skillet over low heat, soften the leek slices in the oil, covered, for about 4 minutes on each side. Evenly space out the leek slices in the skillet.

  2. Gently pour the eggs into the skillet, without moving the leek slices. Sprinkle with the cheese. Season with salt and pepper. Continue cooking for 5 minutes, covered, without touching.

  3. Slide the omelet flat onto a plate.

  4. Serve with a slice of country bread and a green salad, if desired.

NOTE

For this recipe, you can use the white and light green parts of the leek. Goat cheese can be replaced with diced Oka cheese, with or without the rind.

Cookie collection and updated privacy commitment

We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment. Learn more