Leek and chèvre soufflé omelette

AT A GLANCE

  • Serves 2 people

  • 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
01   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.
02   Whisk eggwhites and a pinch of salt in a bowl until firm peaks form, then fold into yolk mixture.
03   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.
This recipe is from the July 2010 issue of Australian Gourmet Traveller.

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

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