Leek and chèvre soufflé omelette
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Serves
2
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50 gm
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butter, coarsely chopped
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2
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leeks, thinly sliced
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1
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garlic clove, finely chopped
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2 tsp
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thyme
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100 ml
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dry white wine
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Finely
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grated rind of 1 lemon
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120 gm
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crème fraîche
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4
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eggs, separated
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30 gm
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plain flour
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2 tbsp
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coarsely chopped flat-leaf parsley
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100 gm
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chèvre
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To serve:
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toasted baguette slices
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1
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Preheat grill to high heat. Heat 30gm butter in a frying pan over medium heat, add leek, garlic and thyme and sauté until tender (4-5 minutes). Add wine and lemon rind, cook until evaporated (1-2 minutes), then transfer two-thirds of leek mixture to a bowl (reserve remaining). Add crème fraîche, yolks, flour and parsley, crumble in half the chèvre, season to taste and stir to combine.
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2
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Whisk eggwhites and a pinch of salt in a bowl until firm peaks form, then fold into yolk mixture.
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3
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Heat remaining butter in a 25cm-diameter frying pan over medium heat until foaming, add egg mixture, shaking pan gently to level. Cook until base is golden (1-2 minutes), scatter remaining leek mixture and chèvre over one half of the omelette, then grill until light golden (1-2 minutes). Carefully slide onto a warm serving plate, folding in half as you go. Serve hot with toasted baguette slices.
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This recipe is from the July 2010 issue of Australian Gourmet Traveller.
RECIPE Emma Knowles
PHOTOGRAPHY William Meppem
STYLING Emma Knowles