Name: Leek and chèvre soufflé omelette
Yield: 2
Ingredients: 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

Ingredients

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

Method

Main

1.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.

2.Whisk eggwhites and a pinch of salt in a bowl until firm peaks form, then fold into yolk mixture.

3.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.