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the recipe for a tasty and nutritious vegetarian dish

Ingredients

Extra virgin olive oil

The leek omelet it’s a second course tasty, easy and nutritious vegetarian. The leeks are cut into rings, cooked in a pan with a drizzle of oil then added to the eggs, beaten and seasoned with grated parmesan, salt and pepper. The egg mixture is then cooked in a saucepan over low heat, until frozen to just the right point. Golden on the surface and soft and chewy on the inside, the leek omelet is perfect for everyone. lunch Where family dinner: accompanied by a mixed salad and a few slices of bread, it will delight young and old alike.

Excellent both hot and cold, the leek omelet can be cut into cubes and served as appetizers or finger food on the occasion of a aperitif or a party buffet. You can use it as a filling for a good sandwich or a flatbread, and add the ingredients that you prefer or that you have at home: it is indeed an exceptional solution to empty the refrigerator. To make the omelet more inflatedadd a spoonful of sparkling water, a spoonful of light beer or a splash of baking soda to the mix.

For a more pronounced taste, you can replace the parmesan with pecorino cheesedilute an anchovy fillet in oil with leeks or add a few cubes of curd cheese, such as scamorza or provolone, for an irresistible racy effect. You can enrich it with cubes of bacon, speck or cooked ham and flavor everything with your own aromatic herbs favorite such as thyme, marjoram, parsley, basil or rosemary.

Find out how to prepare it by following the step-by-step procedure and tips. If the combination of these two ingredients appealed to you, try baked leeks and eggs as well. If you like the candy and aromatic leeks, don’t miss the leek and saffron risotto and the leek soup.

How to make a leek omelet

Wash and dry the leek 1.

Eliminate the hardest green part 2.

Cut the white part into thin slices 3.

Pour two tablespoons of oil in a frying pan and heat it over medium heat, then add the leeks 4 and let them dry, over low heat, for about 15 minutes, turning them from time to time. They must be transparent at the end of cooking.

Meanwhile, break the eggs into a bowl 5.

Add salt 6.

Flavor with freshly ground pepper seven.

Add the parmesan 8.

Beat everything lightly to break the eggs well. 9.

Arrange the leeks evenly in the dish ten.

Pour the beaten egg mixture on top 11 and simmer for about 10 minutes.

When it has set, turn it over using a spatula or using a lid 12.

Continue cooking the second side for another 5 minutes. 13. To avoid flipping the leek omelette, you can simmer it with the lid on, shaking it occasionally to prevent it from sticking to the bottom.

Arrange it on a serving platter and serve it hot or cold. 14.

storage

The leek omelet can be stored in the refrigerator, in a special airtight container, for maximum one day.

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