Omelet with Leeks and Bacon

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Omelet with Leeks and Bacon
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation

Ingredients

for
4
For the omelet
150 grams Pastry flour
2 eggs
250 milliliters milk
2 teaspoons vegetable oil
vegetable oil (for cooking)
For the filling
75 grams Gouda (finely grated)
500 grams Leeks (the white and light green part, washed and trimmed)
75 grams Bacon (finely diced)
salt
peppers (freshly ground)
4 tablespoons Crème fraiche
How healthy are the main ingredients?
eggGoudaLeeksalt

Preparation steps

1.

For the omelet: Stir the flour with the eggs, milk, oil and salt. Allow to rest for 30 minutes. Stir in 25 grams (approximately 2 tablespoons) of the Gouda. 

2.

For the filling: Rinse and slice the leek into thin rings. Cook the bacon in a frying pan until browned. Add the leeks and cover until tender, about 8-12 minutes. Season with salt and pepper to taste. Stir in the creme fraiche.

3.

Heat the oil in a skillet. Add 1/4 of the batter. Fill with 1/4 of the filling, sprinkle with 1/4 of the cheese and fold to close. Follow this process to make 3 more omelets. 

4.

Place the omelets in a 220°C (appeoximately 425°F) oven for 5 minutes. Serve immediately.