Leek and chèvre soufflé omelette
Australian Gourmet Traveller fast French recipe for leek and chèvre soufflé omelette.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.
Cooking tools:
- Microplane
- Chef's knife
- Cutting board
- Stove
- Skillet
- Grill
- Mixing bowl
- Whisk
- Spatula
- Serving platter
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
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