- 50 gm butter, coarsely chopped
- 2 leeks, thinly sliced
- 1 garlic clove, finely chopped
- 2 tsp thyme
- 100 ml dry white wine
- Finely grated rind of 1 lemon
- 120 gm crème fraîche
- 4 eggs, separated
- 30 gm plain flour
- 2 tbsp coarsely chopped flat-leaf parsley
- 100 gm chèvre
- To serve: toasted baguette slices
- 1Preheat 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.
- 2Whisk eggwhites and a pinch of salt in a bowl until firm peaks form, then fold into yolk mixture.
- 3Heat 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.
This recipe is from the July 2010 issue of .