Omelette with butter and leeks
2 servings
15 minutes
Omelet with butter and leeks is true gastronomic comfort. Tender and airy, it literally melts in your mouth, enveloping you with a soft creamy flavor and light sweet notes of caramelized leeks. This dish has roots in European cuisine, where simplicity of preparation and depth of flavors are valued. The addition of tomatoes adds a pleasant tanginess, creating a harmonious balance with the creamy aroma. This omelet can be served as a standalone breakfast dish or as a light dinner. It is quick and easy to prepare, but that’s its charm—minimal ingredients for maximum flavor. The uniqueness of this recipe lies in the careful treatment of the egg mixture: whipped with milk, it rises during cooking to create an airy structure. This is the perfect combination of textures for true gourmets.
1
Cut the stalks of the leek into rings. We are only interested in the white and light green part of the leek, we have to say goodbye to the dark green flat leaves.
- Leek: 2 pieces
2
Heat the pan, melt 70 grams of sweet and fatty butter, and sauté the onion over low heat until it becomes slightly golden and transparent. Then add the sliced tomatoes. Season with salt, add a pinch of ground pepper, and sauté a bit more.
- Butter: 100 g
- Tomatoes: 1 piece
- Ground allspice: pinch
3
Crack the eggs into a large bowl, add milk, sea salt, and fragrant ground pepper. Whisk thoroughly. The more foam, the better.
- Chicken egg: 5 piece
- Full-fat milk: 5 tablespoon
- Ground allspice: pinch
4
Heat a flat-bottomed pan and add the remaining oil. Once it melts and coats the pan, pour in the egg-milk mixture and cover with a glass lid. After a few minutes, when the omelet sets, add the filling. Cover again. Without removing the lid, watch the omelet rise, filling all the space. Turn off the stove when the omelet looks done, but the foam is still slightly raw. Let the omelet finish cooking in the pan if needed.
- Butter: 100 g