Posted by Renée Leonard-Stainton on 5 December 2011 - 1:59pm
Smoked Salmon & Leek Omelette
I made this egg dish kind of by accident. What started as something with lofty aspirations as a main ensemble, got flipped on it's head when I realised I was ill-prepared for my gastronomic experiment having forgotten to buy half the ingredients I'd dreamed would be in my masterpiece. I threw everything in together and whipped up an omelette so as not to waste the already chopped ingredients, and voila, a very simple Sunday brunch idea was hatched.
I made this egg dish kind of by accident. What started as something with lofty aspirations as a main ensemble, got flipped on it's head when I realised I was ill-prepared for my gastronomic experiment having forgotten to buy half the ingredients I'd dreamed would be in my masterpiece. I threw everything in together and whipped up an omelette so as not to waste the already chopped ingredients, and voila, a very simple Sunday brunch idea was hatched.
Method
- Preheat the oven to 180°
- Heat the oil in a pan over medium heat. Sauté the leeks for 15 minutes in a small fry pan
- In a large bowl, combine the leeks, salmon, dill, salt, and eggs. Pour the mixture into the pan and cook the omelette on a medium heat until the edges are cooked (just lose their gloss)
- Sprinkle the goat’s cheese on the top
- Transfer to a shelf ¾ high in the oven, and turn up to a grill heat. Grill until the omelette loses its glossy look and the cheese is just starting to brown
- Serve with a couple of pieces of toast of your choice...dark rye bread pairs brilliantly, but grainy gluten-free is just as good for those avoiding gluten!
Hi Renee. Could you please tell me if goat milk is still dairy? I'm trying to work out if I can eat it or not! Thank you so much, love Yana