A Small Leek Bread Omelet

Rating: 5.00 / 5.00 (3 Votes)

Total time: 45 min

Servings: 2.0 (servings)



Original text:

A small leek recipe from the poor man’s kitchen department, tried on Sunday and found to be good (for two people): Remove the top green and root end from a leek, cut in half lengthwise, rinse, drain, and cut into tender strips; cut a small onion into strips as well. Cut about a hundred grams of stale bread into slices as narrow as possible. First, toast the bread in a pan with a tablespoon of butter and then lift it out. Again add a tiny bit of butter, steam the leeks and onions in it. Squeeze a clove of garlic and add it, stir in the bread and pour subsequent egg milk into this vegetable-bread mixture: Two eggs, one deciliter of milk, nutmeg, white pepper, salt whisked until smooth. Mix everything well. When the egg mixture begins to set, arrange the dish on the spot on two plates. Together with leaf salad and a glass of wine, this is an uncomplicated Sunday dinner.

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