Back to Recipe Menu

Leek & cheese omelette


  • Preheat overhead grill to the highest degree.
  • Heat the oil and a little butter in a pan and gently saute the leek and seasonings until tender.
  • Then beat the eggs, cream and seasonings with a fork.
  • Heat a good dollop of butter in a large non-stick pan, add the egg mixture and cook until just set, pulling in from the sides with a wooden spoon as you do so as soft curds form. Then top with the leeks and cheeses, and cook under the overhead grill until the omelette just starts to rise and brown.
  • Serve as is flat on a plate, or folded in half, with good crusty toast on the side.


  • ½ tbsp olive oil
  • butter
  • 1 large leek, cleaned & finely sliced
  • sea salt & freshly ground pepper
  • 6 large eggs
  • a splash of cream
  • grated tasty cheese
  • freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm