Bacon and Leek Omelette

Leeks belong to the group of vegetables that are massively underrated, in my opinion.

I don't think the experts attempts to ingratiate it to the masses, by claiming it to taste like a cross between garlic and onion, does it any favours. It tastes like leek, and there is nothing wrong with that. It doesn't overpower other ingredients, it just adds a subtle yet delicious touch to your meals.

This is one of the three main uses I have for it, the others being; as a staple ingredient for making stock, and chicken and leek pie, which is quite simply delicious.

Give the poor vegetable a chance. You won't regret it!

INGREDIENTS

3 rashers of bacon,

2 medium sized leeks,

50gr of a cheese of your choice,

1/2 glass of single cream,

3 eggs,

salt, pepper, olive oil, and a knob of butter.

STEPS

1)Clean and slice the leeks.

It is important to wash the leeks well, top and tail them, and remove the first layer of skin. Leeks tend to have a little soil in-between the first two layers.

2)Cut the bacon in julienne (strips), then place them, alongside the leeks, in a covered non-stick frying-pan with the butter and a drizzle of olive oil, and gently fry them.

Remember, you don't want to brown them, and you certainly don't want to burn them.

3)Add a little salt and pepper. I would suggest you are sparing with both. Pepper can easily dominate a dish, and the cheese you are going to add almost certainly contains salt already.

4)Whilst the leeks and bacon gently fry, whisk the eggs, cream and cheese in a decent sized bowl. You should whisk them thoroughly if you want your omelette to be fluffy. If not, just give them a quick whisk so that the yolk and white blend together.

Don't worry about "over-whisking". This only really applies to whisking egg whites. When whisking whole eggs, the chance of over-whisking is negligible.

5)When the leeks soften (5-6min), add the egg-mix to the pan and give them a quick stir to distribute the vegetable evenly.

Increase the heat to medium.

6)Move the mixture gently, to ensure it doesn't stick to the base. It will start to slide around the base as you agitate the pan, once it does so, give it a couple of minutes at most, and then turn it over. This is easy, just place a plate over the top of the frying-pan, press firmly on the plate, and flip the pan over, then simply slide the omelette back into the pan.

Alternatively, you can simply pop it into a preheated oven at 180°c for about 10 min, and save yourself the bother.

If you are flipping the omelette, then, when it is firm and spongy to the touch, it is ready.

If you are popping it into the oven, then, it is ready when golden brown.