Leek and chèvre soufflé omelette | Gourmet Traveller

Ingredients

• 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