Leek Omelette

Leek Omelette

Ingredient (for 4 )
-8 eggs
- 4 or 5 leeks, white ports only
salt and pepper
-30 g butter
- 2 tbsp double cream or crème fraiche

Step by step
1. Cook the leeks in 15 cl (l pint) of water for 10 minutes.
2. Drain the leeks, reserving the cooking liquid, and chop them finely.
3. Boil the reserved liquid until it is reduced by half.
4. Beat the eggs with salt, pepper, and 1 tablespoon of thereduced liquid.
5. Melt the butter in a large omelette pan.
6. When the butter is hot, pour in the beaten eggs and allow to set.
7. Stir the cream into the chopped leeks, spread this mixture downthe centre of the omelette, and fold the omelette over the leeksjust before you turn it out of the pan.

Source : FREDERICK ELLES AND SACTIA SOSNO99 OMELETIES ORIGINALES