Classic French omelette with Rocamadour and leeksOmelette au Rocamadour
Main courses
4
90 min
Melt half of the butter in a frying pan or small omelette pan and gently sauté the leeks until soft, without browning. Remove from the pan and set aside.
Beat the eggs, add the milk or water and season.
Melt the remaining butter in the pan. Pour in the eggs and cook the omelette until the base looks as if it is just setting.
Cover one half of the omelette with the sautéed leeks and cubed Rocamadour cheese.
Flip the uncovered side over the filling and continue to cook for 30 more seconds.
Slide the omelette onto a warmed plate and serve garnished with chopped dill.
knob butter, for frying 1 small leek (finely sliced) 3 eggs 1 tbsp milk or water salt and pepper 1 x 50g Rocamadour (rind removed and diced into small cubes) Garnish: 1 tsp chopped dill (optional)
Replace the leeks with spring onions, baby leaf spinach or grated courgette.
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