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🍽️ Rustic Leek and Herb Omelette

285 kcal · 30 min · 4 servings

Ingredients

• 1 small stalk leek
• 1 clove garlic
• 4 medium-sized boiled potatoes (from the day before)
• 6 eggs
• 200 ml milk
• salt
• pepper
• 3 sprigs thyme
• 1 tbsp butter
• 1 tbsp vegetable oil

Instructions

1. 1. Wash the leek thoroughly and slice it into thin rings.
2. 2. Peel the garlic clove and chop it finely.
3. 3. Peel the potatoes and slice them thinly.
4. 4. Whisk the eggs in a bowl and stir in the milk.
5. 5. Season the egg mixture with salt and pepper.
6. 6. Wash the thyme sprigs and shake them dry.
7. 7. Set aside a few thyme leaves for decoration.
8. 8. Strip the remaining thyme leaves from the stems and chop them.
9. 9. Stir the chopped thyme leaves into the egg mixture.
10. 10. Heat the butter and oil in a large non-stick pan.
11. 11. Sauté the garlic, potato, and leek slices briefly over medium heat.
12. 12. Season the vegetables with salt and pepper.
13. 13. Pour the egg mixture evenly over the vegetables in the pan.
14. 14. Distribute the vegetable slices evenly in the pan.
15. 15. Cover the pan and cook the omelette on low heat for 20 to 25 minutes until the eggs are set.
16. 16. Carefully loosen the omelette from the bottom of the pan.
17. 17. Slide the omelette out of the pan onto a plate.
18. 18. Cut the omelette into four pieces.
19. 19. Garnish the omelette with the reserved thyme leaves and serve.

Nutrition per serving

• kcal: 285
• Protein: 15 g · Fett/Fat: 15 g · Carbs: 21 g