Portions:
4
Ingredients
- 2 tablespoons butter
- 1 1/2 cup chopped leeks
- 3 tablespoons maple syrup (preferably golden syrup for its delicate flavor)
- 8 eggs
- 1/3 cup 15% cream
- 4 oz chopped prosciutto
- 2 tablespoons basil
Method
- In a frying pan, melt 1 tablespoon butter over medium heat and gently saute the leeks for 2 to 3 minutes.
- Add the maple syrup and cook until the leeks are well coated in the maple syrup. Set aside.
- In a bowl, beat the eggs with the cream and season generously.
- Melt 1 tablespoon butter in a large pan, pour in half the egg mixture and cook over low heat.
- When the omelette is almost done, put half the leek mixture, 2 oz of chopped prosciutto and 1 tablespoon of basil onto half of the omelette, fold in half and cool to your preferred doneness.
- Follow these steps for the 2nd omelette.
- Serve the omelettes with a green salad or fresh fruit.
