- ingredients:
- 1. 1/2 cup/ leek, sliced 1 cm (1/2 inch) thick (1-2 leeks, depending on size)
-1 tbsp/ Olive oil
-6 eggs, lightly beaten
-75 g/ fresh goat cheese, crumbled (about 125 ml / 1/2 cup)
-Salt and pepper
- making:
1- In a nonstick pan about 23 cm (9 inches) in diameter, soften the leek in oil over low heat, covered, for about 4 minutes on each side. Although spread the leeks in the pan.2- Gently pour the eggs without moving leeks slices. Divide the cheese. Salt and pepper. Continue cooking 5 minutes, covered, without touching it.
3- Flip the flat omelette to a plate.
4- Serve with a slice of country bread and a green salad if desired.
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