For 2 small omelets or 1 big omelet
- 2 tbsp butter
- 60ml (¼ cup) leeks, sliced
- 2 bacon slices
- 60ml-120ml (¼ - ½ cup) cheddar, grated
- 2 eggs
- 2 tbsp milk
- 2 tbsp maple syrup + more for serving
- 1-2 chives, chopped
- salt and pepper
- In a non-stick pan, over low-medium heat, melt 1 tbsp of butter. Add the leeks and cook for 5-8 minutes, until tender. Set aside.
- In the same pan, fry the bacon. Set aside.
- In a small bowl, mix the egg, milk and maple syrup.
- In the same pan, melt the remaining 1 tbsp of butter and add the eggs’ mix.
- Make sure the mixture covers the surface of the pan completely. Cook for 20 seconds. Make some incisions in the middle of the omelette. Tilt the pan again to allow it to fill back up with the runny egg. Repeat this procedure again until there is not more runny egg. (The purists won’t like it but as I like the eggs well cooked, I do flip the omelette at this point).
- Once the omelet is cooked, add the fried bacon, the cooked leeks and the grated cheddar. Season with salt and pepper.
- Fold the omelette in 2 and garnish with the chives. Add maple syrup if desired and serve.
A recipe from 3 fois par jour.