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Three-cornered Leek Omelette
Three-cornered Leek Omelette is a modern British recipe for classic 4-egg omelette containing three-cornered leek stems and cheese that makes an excellent breakfast or light lunch dish. The full recipe is presented here and I hope you enjoy this classic British version of: Three-cornered Leek Omelette.
prep time
5 minutes
cook time
10 minutes
Total Time:
15 minutes
Additional Time:
(+over-night infusing)
Serves:
1–2
Rating: 
Tags : Wild FoodBritish Recipes
Due to their garlicky flavour (which is still not so overpowering as in true garlic) three-cornered leeks make a wonderful and simple addition to omelettes. Preparing this dish is simplicity itself… it only takes minutes.
Ingredients:
Handful of three-cornered leek stems, diced
4 eggs, beaten
Salt and freshly-ground black pepper, to taste
Handful of grated cheese, grated
Method:
Whisk together the eggs in a bowl. Season lightly with salt and black pepper then beat in the three-cornered leeks.
Place a pan over medium-high heat and when hot add a pat of butter. As soon as the butter has melted pour in the omelette mixture. Whisk the eggs in the pan (this will make the omelette lighter) and allow to set. As the omelette cooks lift the edges and allow any uncooked egg to flow underneath.
Once the omelette is almost set scatter over the cheese. Allow to cook until the bottom is golden then place the omelette under a hot grill until the cheese has melted and is beginning to brown.
Carefully fold the omelette and serve.
