Leek & Goat Cheese Omelette | leslie-woodward

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Leek & Goat Cheese Omelette

June 3, 2015

 

 

(Recipe inspiration & photo by alexandracooks.com) 

 

When I am in a rush and need something incredibly flavorful, comforting, and quit, this is my go-to. Each bite causes me to slow down and savor, and it leaves me feeling happy and satiated. 

  • 1 leek, top part and roots discarded, cut into thin half moons

  • 2-3 eggs, beaten

  • 2 tbsp goat cheese crumbles

  • crushed red pepper

  • salt & pepper

  • arugula (optional) 

Place a bit of butter in your pan and melt before adding the sliced leeks. Add sea salt and sautee over medium heat until beginning to being translucent. Place them in a bowl to the side.

 

In the same skillet, place a pat more of butter if needed, and add in your eggs. Let them sit for 10 seconds, and then begin to scrape the eggs with a spatula from the outside to the middle of the pan, rotating around from 12 o'clock to center, 6 o'clock to center, 3, 9, etc, allowing the liquid egg to fill in where you scrape from. Continue to do this until you are not able to move the eggs, about 1 minute. 

 

Place leeks, goat cheese, and crushed red pepper inside, folding the omelette in half once you do. Top with a bit of sea salt and pepper, and optionally some arugula and olive oil.

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